Name: Ven pongal recipe by Aparna Prakash at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 1/2 cup Raw rice; 1/8 cup Moong dal; 1 1/2 cups Water; 1 tsp cumin seeds; 1/2 tsp Cumin powder (optional); 6-7 Whole peppercorns; 2 tsps Finely chopped ginger; 1 + 1/4 tbsp Ghee; 2 tbsps Gingelly or cooking oil; Salt to taste; Cashews for garnish

ABOUT Ven pongal RECIPE

Deliciously satisfying, one pot meal with rice and lentils, flavored with ghee and garnished with nuts!

Ingredients Serving: 2

1/2 cup Raw rice
1/8 cup Moong dal
1 1/2 cups Water
1 tsp cumin seeds
1/2 tsp Cumin powder (optional)
6-7 Whole peppercorns
2 tsps Finely chopped ginger
1 + 1/4 tbsp Ghee
2 tbsps Gingelly or cooking oil
Salt to taste
Cashews for garnish

Instructions

Wash the rice and dal and cook them in a pressure cooker, along with some salt, pepper, and cumin powder (if using).
Cook for 6 whistles (time may vary based on rice and cooker used)
Place the cooker aside, until the pressure releases.
Heat a thick bottomed vessel on medium heat and add 1 tbsp ghee and oil.
Add the cumin seeds and let them sizzle. Once the sizzling reduces, add the cooked rice-dal mixture and stir thoroughly. The mixture should be mashed as much as possible.
Heat the ¼ tbsp ghee in a small pan, add the cashew nuts and toast for a couple of minutes. Add the toasted cashews to the mashed mixture and serve hot with coconut chutney/sambar, vada.

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