Nothing beats a warm breakfast that’s topped with roasted cashews, aromatic spices and ghee. This Ven Pongal (Khara Pongal) is a family favorite and is so easy to make any day of the week. Don’t be surprised if you find yourself making it often, it’s just too good!
Wash rice and dhal 
Add oil and water and pressure cook 
Add spices to ghee 
Add grated ginger 
Add curry leaves to the ghee 
Roast cashews until golden brown 
Let the pressure release naturally 
Add roasted cashews and spices to the cooker 
Mix well 
Ven Pongal
Nothing beats a warm breakfast that's topped with roasted cashews, aromatic spices and ghee. This Ven Pongal is a family favorite and is so easy to make any day of the week. Don't be surprised if you find yourself making it often, it's just too good!
Servings: 4
Ingredients
- ½ cup raw rice (I used Basmati Rice)
- ½ cup moong dhal
- 4 cups water
- 2 tsp oil
- 3 tbsp ghee
- 1½ tsp black pepper
- 1 tsp cumin seeds
- 10 curry leaves
- 1 inch ginger grated
- 3 tbsp cashew halves
- ⅛ tsp asafoetida (also known as hing or perungayam)
- salt to taste
Instructions
- Add rice and dhal to a pressure cooker. Wash them together and drain the water.
- Next, add water and oil to the cooker. Cook for 3 whistles (around 8-10 minutes).
- Set the cooker aside and let the pressure release naturally.
- In a pan, add ghee. Once hot, add black pepper, cumin seeds, and asafoetida. Be careful as the black pepper will pop.
- Add grated ginger and saute for 5 seconds. Then add curry leaves and mix.
- Next, add cashews and roast them until golden brown. Once golden brown, remove from heat and set aside.
- Once the pressure is released from the cooker, carefully open the cooker and add to ingredients in the pan to the cooker.
- Add salt and mix well.
- Serve hot with sambar and chutney.
Notes
- You can change the rice to dhal ratio as per your preference.
- You can replace ghee with any oil of your choice as well.
