Ven pongal is a traditional, comforting breakfast dish from South India, known for its creamy texture and comforting flavours. Made with simple pantry staples like rice, moong dal, mild spices, and a touch of ghee, it’s a dish that warms both the heart and soul. This dish is often enjoyed for breakfast or brunch and pairs perfectly with chutney and sambar, making it a classic favourite in many households.
Wash the raw rice and moong dal together thoroughly and set aside.
Description - Step 2
Start the base
Heat a pressure cooker and add 1 teaspoon of ghee to it. Next, add chopped ginger and a pinch of asafoetida. Sauté briefly until aromatic.
Description - Step 3
Cook the pongal
Pour in 5 cups of water and bring it to a boil. Add the washed rice, moong dal, and salt. Pressure cook for 4 whistles on medium flame. Once the pressure releases naturally, open the cooker and gently mash the rice-dal mixture to a creamy consistency.
Description - Step 4
Prepare the tempering
Heat 2 tablespoons of ghee in a skillet. Once it’s hot, toss in some pepper and let it sizzle for a moment, then turn off the heat. Toss in the cashews and cumin seeds, and let the heat from the ghee slowly fry the cashews until they turn golden. Finally, add the curry leaves and a small pinch of asafoetida. Stir gently for a few seconds until the curry leaves turn crisp and fragrant.
Description - Step 5
Combine and serve
Pour the hot tempering over the cooked pongal, mix well and serve hot.
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Indian
Easy
Main Course
