Ven Pongal is a traditional south indian breakfast item. It is one among the important dishes served during pongal.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Main Course
Cuisine: Indian
Servings: 2
Ingredients
1CupRaw Rice
ΒΌ CupSplit Moong dal
3.5CupsWater
RequiredSalt
For Tampering
1Green Chillis
1 TeaspoonPepper Corn
1TeaspoonCumin Seeds / Jeera
2TablespoonGhee
1TeaspoonGrated Ginger
10Cashews
aPinchAsafoetida
aSpringCurry Leaves
Instructions
Wash the rice and moong dal. Soak raw rice in water for 10 minutes. Dry roast moong Dal until nice aroma comes out. Add in the moong dal and rice into a pressure cooker with water and salt. Pressure cook for 4 whistles. Switch off the flame. Let the pressure release on its own
Heat Ghee in a pan. Roast Cashews in ghee until golden brown. Add in contents listed under for tampering and saute them.
Open the pressure Cooker. Mix the rice using a spoon. It mashes on its own. Add the Tampered mixture on top of the pongal and mix slowly.
Serve Pongal hot with Tiffin Sambar and Coconut Chutney
Notes
Ghee can be added at the end to make it even more flavourful.
Sauting Jeera in Ghee gives in the key taste to the pongal. Take care not to burn it while sauting.
If the pongal is water. Heat it again until you get the desired consistency.
If the pongal is dry add in some water and cook them again until you get the desired consistency.
If you wish to have more spicy version grind pepper into a coarse powder and add it.