Name: Ven Pongal recipe by Vibha Bhutada at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: Raw rice - 1 cup; Split Moong Dal - 1/4 cup + 2 tbsp; Cashews - 7-8 halved; Water - 3 Cups; Salt - to taste; To temper:; Ghee - 1.5 tbsp (You can add more); Cumin - 1 tsp; Pepper corn - 1/2 tsp; Ginger - 1/2 tsp, finely chopped; Curry leaves - few; Bay leaves (Tez patta) - 2; Hing - 1/4 tsp

ABOUT Ven Pongal RECIPE

South Indian king of breakfasts Ven Pongal is one of the most simplest and easiest recipe. It is a comfort food and light on the stomach and can also be prepared quickly for a lunch or dinner any time. It is protein packed and delicious with a good aroma of ghee and seasoned ingredients. It takes less than 30 minutes to make along with a chutney.

Ingredients Serving: 2

Raw rice - 1 cup
Split Moong Dal - 1/4 cup + 2 tbsp
cashews - 7-8 halved
water - 3 Cups
salt - to taste
To temper:
ghee - 1.5 tbsp (You can add more)
cumin - 1 tsp
pepper corn - 1/2 tsp
ginger - 1/2 tsp, finely chopped
Curry leaves - few
Bay leaves (Tez patta) - 2
hing - 1/4 tsp

Instructions

Dry roast moong dal until slightly browned, set aside with raw rice.
In a pot, add dal and rice with 3 cups of water and cook until soft. You can also cook in pressure cooker. Adjust the water as needed.
If you desire, you can mash up a bit to get creamy consistency. Let the water evaporate and the rice reach a mushy and creamy stage. (I didn't make it mushy). This step is optional.
Heat a pan with ghee. Add cashews and fry till golden, set aside.
Now add cumin, pepper corn, allow them to splutter. Add curry leaves, bay leaves and chopped ginger. Fry for 2 minutes.
Add hing and salt, give a quick stir.
Add the tempered items, cashews and add more ghee for that extra taste to the cooked pongal. Mix well and simmer for a minute or two. Off the stove.
Serve hot with any chutney of your choice.

Similar Recipes