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.