Ven Pongal (Savory Rice and Lentil Porridge)

Ingredients

Instructions

1. 1

   Wash raw rice and moong dal thoroughly under running water. Drain and set aside.

2. 2

   In a pressure cooker or heavy-bottomed pot, dry roast moong dal over medium heat until fragrant, about 2-3 minutes. Be careful not to burn it.

3. 3

   Add the washed rice and water to the roasted dal. Add salt.

4. 4

   If using a pressure cooker, close the lid and cook for 4-5 whistles on medium flame. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until rice and dal are tender and mushy.

5. 5

   While the rice and dal are cooking, prepare the tempering. Heat ghee in a small pan over medium heat.

6. 6

   Add whole cashews to the hot ghee and fry until golden brown. Remove cashews and set aside.

7. 7

   In the same ghee, add cumin seeds and black peppercorns. Let them splutter.

8. 8

   Add grated ginger, curry leaves, slit green chilies, and asafoetida. Sauté for a minute until fragrant.

9. 9

   Once the rice and dal mixture is cooked and mushy, mash it lightly with a spoon or masher.

10. 10

    Pour the prepared tempering into the cooked pongal mixture. Add the fried cashews. Mix everything well. Serve hot with chutney and sambar.