Ingredients
The following ingredients have 3 Servings
- Raw rice – 1 cup
- Split yellow moong dal – 1/2 cup
- Salt
- FOR TEMPERING
- Ghee - 2 tablespoon
- Cumin/jeera seeds - 1 teaspoon
- Whole black pepper seeds - 1 teaspoon
- Ginger - 1 tablespoon (chopped finely or grated)
- Few curry leaves
- Asafoetida - 1 pinch
- Cashew nuts - 10
Instruction
- Wash and soak raw rice and moong dal for 15 minutes. This helps to cook rice and dal faster. Add salt, 1 teaspoon of ghee and 4 to 5 cups of water and pressure cook the soaked rice and dal upto 4 whistles.
- Once the pressure is cooled down, mash them thoroughly with a masher or a ladle and keep it aside. In a pan, add 1 tablespoon of ghee. Add black pepper and cumin seeds and saute on a low flame for a minute.
- Add grated ginger and curry leaves and saute for few seconds. Pour this mixture to the cooked rice and dal and mix well. In the same pan, add another 1 tablespoon of ghee and add cashew nuts and saute till golden brown.
- Add these to the cooked rice and dal and combine together. Switch off the flame. Ven pongal is ready to be served.
- Serve ven pongal or huggi hot with sambar or coconut chutney.