Ven Pongal is a traditional South Indian dish prepared with Rice and Yellow Moong Dal.
It is otherwise known as the South Indian Kichidi and can be eaten for breakfast, lunch, tea or dinner.
It is a popular, quick dish to prepare and is also easy on the stomach!!
Ingredients to serve 8 people
1 Cup Raw Rice
¾ Cup Yellow Moong Dal
4 Cups Water
1 Tbs Cumin Seeds (freshly powdered)
1 Tbs Black Peppercorn (freshly powdered)
6 Tbs Ghee
1-2 Tsp. Salt
For Seasoning
2 Tbs. Oil
1 Tsp Cumin Seeds
1 Tsp Black Peppercorn
½ inch piece Ginger
1 Tbs. Chopped Cashew nuts
Few Curry Leaves
Ven Pongal
Preparation
Dry roast one tablespoon each of the cumin seeds and black peppercorn together in a pan, make it into a slighly coarse powder and keep aside.
Dry roast the rice and dal for a couple of minutes
Wash the rice and dal thoroughly and pressure cook it or cook it with the water directly on the stove on a medium flame till it softens
Heat the oil in a pan and add the cashew nuts, cumin seeds, black peppercorn, ginger and curry leaves
Fry it till the cashew nuts turn golden brown.
Add the salt to the rice and Dal and mix it well
Pour it into the seasoning mix
Reduce the flame and stir the mixture through for about 4-5 minutes
(Add half to one cup of hot water and stir the pongal to make it into a semi solid consistency)
Add the powdered cumin seeds and black peppercorn and mix it thoroughly.
Pour the ghee on the rice pongal and serve it when it is hot
Note: The Pongal tastes delicious with Coconut Chutney, Gothsu, Sambhar and any Kozhambu
My preference is to cook the rice and dal earlier but prepare the pongal with the seasoning, just 10 minutes before it is served as it tends to solidify fairly quickly.
The Pongal tastes traditional and delectable when prepared with ordinary raw rice and not basmati rice.