Pongal (Ven Pongal)
Servings:
4
Prep Time:
10 minutes
Cook Time:
25 minutes
Difficulty:
Easy
Ingredients
- 1 cup rice
- 0.25 cup moong dal
- 4 cups water
- 4-5 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp black pepper, roughly crushed
- 8-10 cashews
- Salt to taste
- Fresh ginger, cut into thin strips
- 2-3 green chilies, cut into pieces
- Curry leaves
- 4-5 cloves garlic
- Water as needed
Instructions
- Soak and cook rice and moong dal together with 4 cups water until very soft and mushy
- Heat 2 tbsp ghee in a separate pan, add cumin seeds and let splutter
- Add black pepper, cashews, ginger, green chilies, garlic and curry leaves
- Fry till aromatic and cashews are golden
- Add this tempering to cooked rice-dal mixture
- Add remaining ghee and salt, mix well
- Cook on medium for 2-3 minutes, stirring to combine and warm through
- If too thick, add a little water and mix
- Serve hot in a mound or in a bowl
- Serve with coconut chutney and sambar