Ven Pongal:
One of our south-indian asset is Ven-Pongal. The richness of ghee—cashews-moong dhal and rice. Such a lovely and healthy combination. Moong dhal is the excellent source of protein and low in carbs. For stomach ulcers, moong dhal is one of the best medicine. (Real time experience). To be honest I don’t like Pongal from my childhood. Because of me my mom used to make 2-3 tiffin varieties most of the times.
But then, I started liking during my college days. It’s on my “favorite Monday” regular breakfast menu. Later on I started eating occasionally but after marriage only I came to know it’s my hubby’s all-time favorite food.
Ingredients:
- Raw rice – 1 cup
- Moong dhal – ½ cup
- Water – 3-4 cups
- Mild cooking oil – 3 tblsp
- Ghee – 3 tblsp
- Whole pepper – 1 tblsp
- Cumin seeds – 1 tblsp
- Broken cashews – 10 nos
- Ginger – 1 tsp (finely chopped)
- Curry leaves – 1 sprig
- Salt – as req
Procedure:
Step 1:
Wash the rice and dhal and add the mentioned amount of water and pressure cook it for about 3-4 whistles.
Step 2:
Once the pressure down mash the rice and dhal well along with required amount of salt and keep aside
Step 3:
In a small pan/ kadai, add about 3tblsp of ghee and mild cooking oil, once the oil get enough hot add cumin seeds, whole pepper let it splutter, then add broken cashews, finely chopped ginger, curry leaves.
Step 4:
Pour the tempering into the rice-dhal mixture and mix well. Now our delicious-filling and tempting VEN PONGAL is ready to serve. Serve hot with some coconut chutney and sambar to enhance the taste.
NOTE/ TIP:
- Adding more oil and ghee is purely your wish.
- The combination of oil and ghee will give you the exact texture.
- Water amount depends on the rice quality.
