Name: Ven Pongal recipe by Subhashni Venkatesh at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Raw Rice 2 cups; Moong dal 3/4 cup; Ghee 4 table spoons; Coarsely powdered pepper corns 1 tb spoon; Cumin seed 1 tea spoon; Finely chopped ginger 1 tea spoon; Asafoetida Powder 1/2 tea spoon; Salt to taste; Cashews 10; Curry leaves few

ABOUT Ven Pongal RECIPE

Ven Pongal is the iconic, safest, the mostly served breakfast of Tamilnadu. It is served as Prasad in temples to in early morning. The piping hot VenPongal flavoured with cumin, pepper, ginger and with fried cashews make this a perfect breakfast for the winter morning.

Ingredients Serving: 4

Raw Rice 2 cups
Moong dal 3/4 cup
Ghee 4 table spoons
Coarsely powdered pepper corns 1 tb spoon
Cumin seed 1 tea spoon
Finely chopped ginger 1 tea spoon
Asafoetida Powder 1/2 tea spoon
Salt to taste
Cashews 10
Curry leaves few

Instructions

Heat a Pressure pan and dry roast the moong dal till nice aroma comes.
Wash the rice and add to the pan with roasted dal.
Pour 4 cups of water and required salt.
Pressure cook to 4 to 5 whistles.
Once the steam is released, mash well with a ladle and keep aside.
Heat a sauteing pan with ghee and add the pepper, cumin, asafoetida, curry leaves, cashews and fry well till the cashews are browned.
Add them to the boiled rice and dal and mix well.
The hot and tasty Pongal is ready now.

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