Ven Pongal

Ven Pongal is a special dish made especially on Pongal (Sankranti).This is the south-indian kind of khichdi. It is best when served with sambar , Vadai and coconut chutney . Please check my next post to get the recipe for Vadai ( both urud dal and masala vadai).



Ingredients:

Rice (uncooked): 1 cup

Moong dal: 1cup

Cooking oil: 1 teaspoon

Ghee: 1 teaspoon (optional)

Chopped cashews: 1 teaspoon

Black pepper powder*: ½ teaspoon

Cumin powder*: ½ teaspoon

Asafoetida (hing): a pinch

Curry Leaves: a few


*I use the black pepper and cumin powders as it helps me to control the spice level better and the pongal is evenly spiced. Traditionally, whole black peppers and cumin seeds are used. If you like the bite of whole black pepper, you may use whole spices instead.


Method:

1. Pressure cook rice and dal in a pressure cooker with about 5 cups of water, salt and some turmeric.
2. In a large, heavy-bottomed vessel, heat the oil and ghee. When well heated, add the cashews and fry.
3. When the cashews are slightly browned, add curry leaves.
4. When they are slightly roasted, add asafoetida, black pepper powder, and cumin powder.
5. When the cashews are nicely browned, add the rice and dal mixture.
6. The pongal should be a nice mushy mass. Else you can add some water to it and stir well on a low flame until it becomes a mushy mass.Serve hot with some curry leaves and black peppercorns on top of it.