Rice Pongal

This is great Indian comfort food. Super easy and delicious. Also a great vegetarian meal when eaten with a salad or sauteed greens - the combination of the rice and lentil builds a complete set of proteins so you won't be lacking anything without the meat.
I got this recipe about 10 years ago from a good friend I used to work with. I used to work at a company where most all of us ate lunch together and shared what we brought - that was a really fun and rewarding experience. I have since not heard of or ever worked for a company with a group of people like this. It was great because we had American, Indian, Cambodian, and British folks all eating a variety of delicious meals from their local areas. All were very simple, but if they were new to you, it really didn't matter because the flavors were unlike what you were used to.
Long story short, this is one of those completely simple meals I learned about and fell in love with. While you can probably use any kind of lentil, I recommend finding an Indian Grocery or going to New Leaf or Phipp's ranch to get the little yellow moong dal as they are called. They have a fantastic flavor and really make this dish.
This is a good re-heat dish and I actually will eat it cold - perhaps I am really that in love with it.

Rice Pongal
1 cup rice
1 cup moong dal

Soak the rice and moong dal overnight in enough lukewarm water to cover. Drain and rinse and bring 6 cups water to a boil. Dump in the lentils and rice and cook on medium-low for about 30 minutes. This is supposed to be more like a porridge, so watch it and do not get it super dry, but not watery still. Season with a good amount of sea salt until it meets your tastes. Set aside (this can be done a day ahead of time if you are pressed for time).

Seasoning:
4 tbls grapeseed oil or canola oil
1 tsp cumin seeds
1/2 cup raw cashew nuts
1 tsp black peppercorns roughly crushed
1" piece of ginger, chopped
4 green chillies, cut in half, de-seeded and then cut in half again

In a pan warm up the oil over medium-low heat. This is important - do not heat the pan super high! Also do not walk away, this is a critical step.
When the oil is warm drop in the cumin seeds and stir well until the cumin seeds start to sputter and you can just smell the cumin. Then drop in the peppercorns. Then add in the cashews and continue stirring until they are lightly golden. Now add the green chilies and ginger and fry for about 1 minute.
Then add the rice-dal mixture and mix well. Season with additional salt or pepper if needed.

Enjoy!