Free recipe
Ven Pongal
வெண் பொங்கல் (Ven Pongal)
Serves 3About 40 minutes
What to buy
Check your pantry first
Produce
Dry goods and grains
Dairy
Spices and seasonings
Pantry staples you may already have
Other
Pantry staples you may already have
Ingredients
- 1/2 cup raw rice
- 1/4 cup split yellow moong dal (home style; temple style uses even less dal and more ghee)
- 3 cups water
- salt to taste
- Tempering: 2 tbsp ghee
- 10 cashews
- 1 tsp whole black pepper, lightly crushed
- 1 tsp cumin seeds
- 1 tsp grated ginger
- a few curry leaves
- a pinch of asafoetida
Method
- Dry roast the dal lightly, rinse with the rice, and pressure cook with the water and salt until very soft.
- Mash it well.
- Heat the ghee, fry cashews until pale gold, then add pepper, cumin, ginger, curry leaves and asafoetida for a few seconds.
- Stir the tempering into the pongal and add hot water to loosen. Simmer 2 minutes. Serve with coconut chutney or sambar.
Tips: Families vary the rice to dal ratio and the amount of ghee, so adjust to your taste. Add the pepper and cumin in the tempering, not into the cooker.
Allergens: Contains milk (ghee), tree nuts (cashew).
Follow your cooker's instructions. Whistle counts and pot cooking times vary. Use food-grade edible camphor only, never ritual camphor. Check packaged asafoetida for wheat.
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