Lentil Surprise (aka "Variations on a Pongal Theme")

Put 1.5 cups of lentils and 1/2 cup brown rice in a pot, and rinse thoroughly with multiple changes of water.  5 should do the trick - the water should eventually be pretty clear.Oh, as to what lentils, I go for a mix of whatever I got. chana, urad, masoor, toor (seriously, just ay random combination of lentils will do. The more the merrier)

In a pressure cooker, over medium, heat 1 tbsp of Ghee (or Oil - go with the Ghee. It tastes better). Add 1 small bay leaf 1 tbsp cumin 1 tsp sesame seeds, 20 coarsely ground peppercorns (coarse. seriously. coarse is good) salt to taste

Add the washed lentil/rice mix to the pressure cooker, 2 cups of water, and let 'er rip over max pressure for 25 minutes.

Meanwhile, chop up 6 stalks spring onions and saute with a little oil over medium heat till translucent and/or slightly browned.  Set aside.

Finally, dice 1 medium tomato, and set aside

When the lentil/rice mix is cooked, divide into 4 bowls, and top with the diced tomatoes, sauteed spring onions, and some fresh ricotta.  If you've got anything fizzy, pour it, and enjoy!

Note : Use chicken-stock instead of water for a pop of flavor and umami.  Add 1 kombu leaf to the pressure cooker for even more umami.

Note2 : When sauteeing the spring onions, add some pancetta, or chopped salumi to the mix.  It is awesome. 

Note3 : Yeah, this is kinda, sorta, vaguely, not really, what goes by "Pongal"