Ven Pongal / Ghee Pongal

Ven Pongal / Ghee Pongal

A delicious and healthy breakfast dish in Tamil Cuisine!!!

Serves: 3

Please use same measuring cup to measure rice, moong dal and water.

Ingredients

3/4 cup Silky raw rice (Pacharisi) or basmati rice (Indian standard measuring cup of 200 ml / 8 oz capacity)

1/4 cup moong dal

1/2 teaspoon cooking oil

1 pinch turmeric powder

1/2 teaspoon salt

3 3/4 cup water

For  the seasoning:

1 tablespoon ghee

2 teaspoon jeera ( cumin seeds )

1 spring curry leaves (6 no)

1 green chilli, slit lengthwise

1/2 - inch ginger, finely chopped

1 teaspoon peppercorns

2 teaspoon cashew nut, splits

2 pinches hing ( asafoetida / kaayam ), optional

Method

Wash and clean dal and rice. Do not soak rice and dal in water.

Mix rice, moong dal, turmeric powder, water, oil and salt and cook in a pressure cooker. Reduce heat from high after 3 rd whistle (3 quick whistles) to low and cook again for 5 minutes.

Allow the cooker to cool naturally. Open the lid. Rice and dal mixture will be thick and there won’t be any trace of water.

For the  seasoning:

In a wide pan, heat ghee. Add cumin seeds ( jeera ) and saute for few seconds or till fragrant and light golden color.

Add slit green chillies, chopped ginger, curry leaves, peppercorns, split cashew nuts and hing ( optional ). Fry on a low heat for 5 - 8 minutes or till cashew nut turns golden color and fragrant. 

Pour cooked rice - moong dal  and mix well. Cover with a lid and cook on a low heat for 10 minutes. Serve hot with sambar, vada and filter coffee.