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.