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Ven Pongal
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Source: spiceindiaonline.com
| Ingredients: Ingredients-1: | |
| 1 cup | Raw rice,, (pachai arisi) |
| ¾ cup | Green gram |
| ¼ tsp | Asafetida |
| ¾ tsp | Salt,, (or to taste) |
| ¼ cup | Ghee |
| 5 cup | Water |
| Ingredients-2: | |
| 1½ tsp | Black peppercorns |
| 1 tsp | Cumin seeds |
| 1 tsp | Ginger,, (minced) |
| 15 nos Cashews 10 nos Curry leaves | |
| 2 tbsp | Ghee |
Instructions:
1. Wash and soak, rice and green gram (Moong dal) for at least 1/2 hour. Pressure cook rice, moong dal with little salt and 5 cups of water for up to 4 whistles. Meanwhile keep a big bowl ready for mixing the spices with the cooked rice and dal. When steam releases from the cooker, open and transfer the content to the bowl.
2. Heat ghee (2tbsp) in a small pan, splutter cumin seeds, black peppercorns, curry leaves and ginger. While its still hot add the cashews and fry till golden. Add this to the cooked rice dal mixture along with salt, asafoetida and 1/4 cup ghee. Mix well to blend.
Serving Suggestions:
Serve pipping hot with vada, chutney and sambar.
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