Ven pongal

  • Key Ingredients

    • Rice and Moong Dal: The base of the dish. A common ratio is 1 cup of rice to 1/2 cup of moong dal, but a 1:1 ratio is also popular for a more protein-rich dish.

    • Ghee (Clarified Butter): This is essential for the rich flavor of the pongal.

    • Whole Spices: Black peppercorns and cumin seeds are the star spices, providing warmth and flavor.

    • Ginger: Adds a fresh, zesty kick.

    • Curry Leaves: Contributes a unique aroma.

    • Asafoetida (Hing): A pinch enhances the savory taste and aids digestion.

    • Cashews: Optional, but they add a delightful crunch and richness.

    • Salt: To taste.

Step-by-Step Instructions

1. Cook the Base (Rice and Dal)

  • Dry Roast the Moong Dal: In a pan, dry roast the moong dal on low heat, stirring continuously until it becomes fragrant. Do not let it brown. This step is optional but highly recommended as it brings out a nutty flavor

  • Rinse the Grains: Combine the roasted moong dal with the rice in a bowl. Rinse them together thoroughly with water until the water runs clear. Drain well.

    • Pressure Cook: Place the rinsed rice and dal in a pressure cooker. Add water (the ratio can vary, but typically around 3-4 cups of water for 1.5 cups of rice and dal). Add salt, and some recipes also suggest adding a bit of cumin, ginger, or ghee at this stage.

      • Cook Until Mushy: Close the pressure cooker and cook on medium-high heat. The number of whistles can vary depending on your cooker and the type of dal, but typically 3-5 whistles are enough to get a soft, mushy consistency.

      • Rest: Let the pressure release naturally. Once the pressure has subsided, open the cooker and gently mash the cooked mixture. If it’s too thick, you can add some hot water to reach your desired porridge-like consistency.

    • 2. Prepare the Tempering 

      • Heat the Ghee: In a small pan or a ladle, heat a generous amount of ghee over medium heat.

    • Fry the Spices: Once the ghee is hot, add the whole black peppercorns and cumin seeds. Let them sizzle and splutter.

      • Add Other Ingredients: Add the cashews and fry them until they turn a light golden-brown color. Next, add the finely chopped or grated ginger and curry leaves. Be cautious as the curry leaves will splutter. Fry for a few seconds until the leaves are crisp. Finally, add a pinch of asafoetida. Turn off the heat.

    • 3. Combine and Serve

      • Pour the Tempering: Pour the hot tempering mixture, including the ghee, over the cooked rice and dal.

    • Mix Well: Stir everything together until the tempering is fully incorporated into the pongal

      • Final Touch: Add a little more ghee on top for extra flavor before serving.

    • Serve Hot: Ven Pongal is best served immediately and hot, as it tends to thicken as it cools. It pairs perfectly with coconut chutney and sambar.

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