Ven Pongal Recipe

                                           Ven Pongal Recipe 

Ingredients:

• For Cooking:
• Raw rice – ½ cup
• Moong dal (split yellow) – ¼ cup
• Water – 3½ to 4 cups
• Salt – to taste

For Tempering:

• Ghee – 2 tbsp (more if you like it rich)
• Whole black pepper – 1 tsp
• Cumin seeds – 1 tsp
• Ginger – 1 inch, finely chopped
• Cashew nuts – 8 to 10
• Curry leaves – few
• Asafoetida (hing) – a pinch

Method: 

1. Roast & Cook

• Dry roast moong dal lightly in a pan until it turns golden and gives off a nutty aroma.
• Wash rice and dal together 2–3 times.
• In a pressure cooker, add rice-dal mix, water, and salt.
• Pressure cook for 4-5 whistles or until mushy.
• Once pressure releases, mash gently if needed.

2. Prepare Tempering

• In a small kadai/pan, heat ghee.
• Add cashews and fry until golden.
• Add black pepper, cumin, ginger, curry leaves, and a pinch of hing.
• Fry for a few seconds until aromatic.

3. Mix Everything

• Pour the tempering over the cooked pongal and mix well.
• Serve hot with coconut chutney or sambar.

Tips:

• Add extra ghee while serving for better taste.
• Use freshly crushed pepper and cumin for more aroma.
• Pongal should be soft and slightly runny – add hot water to adjust consistency if needed.