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Authentic Ven Pongal
Ven Pongal, steeped in South Indian tradition, is a hearty and savory porridge-type dish made with rice and lentils. Infused with the warming flavors of black pepper, ginger, and cumin, it's often served as a comforting breakfast meal. The rich and nutty ghee-fried cashews add a delightful crunch, while the aromatic curry leaves lend a unique and irresistible flavor. Served with sambar and chutney, it's a truly soul-satisfying dish that will transport you straight to the bustling streets of South India.
Ingredients
- Rice
- 1 cup
- Moong dal
- 1/2 cup
- Salt
- to taste
- Ghee
- 3 tablespoons
- Cumin seeds
- 1 teaspoon
- Black pepper
- 1 teaspoon
- Ginger
- 1 tablespoon, finely chopped
- Curry leaves
- 10-12 leaves
- Cashew nuts
- 1/4 cup
Instructions
- Thoroughly wash the rice and moong dal together under running water until the water runs clear.
- Place the washed rice and dal in a pressure cooker, add 4 cups of water and cook for 4 whistles on medium heat.
- While the rice and dal are cooking, prepare the tempering. Heat ghee in a pan over medium heat.
- Add the cumin seeds and black pepper to the pan. Fry until they begin to sizzle and pop.
- Add the finely chopped ginger, curry leaves, and cashew nuts to the pan. Continue to fry until the cashew nuts turn a golden brown color.
- Once the pressure cooker has cooled down, open the lid and fluff the rice and dal mixture with a fork.
- Add the prepared tempering to the cooked rice and dal mixture. Mix well to combine.
- Add salt to taste, and give the mixture one final stir.
- Serve your Ven Pongal hot, accompanied by sambar and chutney for a truly authentic South Indian experience.
Dietary Information
Servings: 4 Dish Type: Breakfast Prep Time: 10 minutes Cook Time: 30 minutes Calories: 350 Fat: 12g Carbs: 50g Protein: 10g Sodium: 300mg Sugar: 1g
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