I ate a Tamil Nadu breakfast while my eyes wandered over a menu painted on the wall above, deciding what to eat for breakfast the following morning.

One of these early morning delights I relished was pongal — a mushy rice and dhal based mixture with a generous helping of cumin seeds and whole black peppers. I craved the taste after I left South India and had to find out the rest of the missing ingredients — one of the many delights of the internet.

Mine may not be as authentic (since I have no access to banana leaves), but at least I can eat this delicious breakfast any time.

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