Ven Pongal
Also known as Khara Pongal, Ven Pongal is a popular south Indian breakfast made with rice and moong dal. It has a lovely aroma and taste that comes from cashews, ghee, cumin and black peppercorns.
Equipment
- Pressure Cooker
- Pan
- Knives and Cutting Board
- Mortar and Pestle
Ingredients
- 1 Cup Rice
- 1 Cup Roasted Moong Dal
- 6 Cups Water ; and an additional amount to adjust the consistency
- Salt; to taste
- 2 tbsp Finely chopped Ginger
- 1 tsp Black Peppercorns; crushed
- 1 tsp Cumin Seeds
- 12-15 Cashews
- 2 tbsp Ghee
- 10-12 Curry Leaves
- ⅓ tsp Asafoetida
Instructions
- Combine roasted moong dal and rice.
- Wash them well and let them soak in water for about 30 minutes.
- After 30 minutes, wash once again and discard all the water.
- Transfer this to a pressure cooker. Add salt, ginger and about 6 cups of water.
- Pressure cook it till the rice and lentils become soft and mushy.
- Add a cup of water and mix to make it loose.
- In a pan, heat ghee. On medium heat, fry cashews, asafoetida, cumin seeds, crushed peppercorns, and curry leaves.
- Put this on the cooked rice and lentils.
- Mix well and serve hot with some extra ghee.