How to make Ven Pongal at home

Ramapriya Suresh whips up a traditional Pongal recipe.

Ven Pongal is a traditional breakfast recipe made from moong dal and rice, tempered with spices and nuts.

Ingredients

• 3/4 cup yellow moong dal or husked split mung lentil
• 1 cup rice
• 3 tbsp ghee
• 1 tsp peppercorns (whole pepper)
• 1 tbsp peeled and crushed ginger
• 1 tsp jeera
• 8 to 10 cashews, split in half
• 5 to 6 curry leaves
• Salt as required
• 5 cups water

Method

• In a pan, dry roast the moong dal for a minute or so and keep aside.
• Add one cup rice to the dal and wash this mixture well.
• Pour the dal, rice and 5 cups water into a pressure cooker.
  Boil till the cooker gives off three whistles.
  Set aside.
  Open up cooker when mixture cools a little.
• In a separate small pan heat the three tbsp ghee on not too high a flame.
  Add the peppercorns, jeera, curry leaves, ginger, and cashews.
  Fry for up to a minute.
  Be careful not to burn the cashews.
• Add this tempering to the cooked rice and dal mixture. Mix well.
  Check for salt and consistency. It should have a porridge-like consistency.
  Add more water, if required.
• Serve hot and, if you prefer, with sambar, medu vadas and coconut chutney.

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