Ven Pongal

Ingredients:

• Basmati or Raw Rice- 1 cup
• Moong dhal (split/yellow) - 1/4 cup
• Cashews-6 broken into small pieces or halved
• Cumin seeds- 1tsp
• Peppercorns- 3/4 tsp
• Ginger – 2 pieces (3cent size)
• Curry leaves- 2spring
• Salt to taste
• Ghee or oil- 3 tbsp

Method: 1

1.     Wash and soak dhal & rice for half an hour.

2.     Take gee in a pressure cooker.

3.     When it is hot add curry leaves cumin, peppercorns, ginger, and cashews and toss it well. Don’t let to burn.

4.     Then add soaked rice, moong dhal, water (3 to 4 cups), salt and pressure cook for 3 to 4 whistles.

5.     When the steam subsides completely, open the cooker and mix it well so that it gets mashed nicely.

6.     Serve hot with chutney, sambar and vada. 

Method: 2

1.     Wash and soak dhal & rice for half an hour.

2.     Take a pressure cooker, add the soaked rice, moong dhal,water(3to4 cups),salt and pressure cook for 3 to 4 whistles.

3.     When the steam subsides completely, open the cooker and mix it well so that it gets mashed nicely.

4.     Take a wide pan and add 2or3 tbsp of ghee.

5.     When it is hot added curries leaves, cumin, peppercorns, ginger and cashews and toss well.

6.     When the raw smell goes off, add the cooked rice and dhal mixture to the pan.

7.     Scald well, within 2 to 3 minutes, pongal will start to gather like a halwa.

8.     Turn off the stove .Serve hot with chutney or sambar and vada.

Notes: Dry roast moong dhal, till it turns golden brown (optional).Cumin and peppercorn can be broken or whole.