Name: Venpongal recipe by Priyadharshini Selvam at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: Raw rice - 1 cup; Moong dal - 1/4 cup; Water - 4 cups; Salt - as needed; Ginger chopped - 1 tbsp; Asafoetida - 1 pinch; To temper:; Ghee - 2 tblsp; Pepper - 2 tsp; Jeera - 2 tsp; Curry leaves - 1 sprig; Asafoetida - 2 pinches; Cashews - 6

Ingredients Serving: 4

Raw rice - 1 cup
Moong dal - 1/4 cup
Water - 4 cups
Salt - as needed
Ginger chopped - 1 tbsp
Asafoetida - 1 pinch
To temper:
Ghee - 2 tblsp
Pepper - 2 tsp
Jeera - 2 tsp
Curry leaves - 1 sprig
Asafoetida - 2 pinches
Cashews - 6

Instructions

roast the moong dal for extra flavour. Wash rice and dal together. Heat a small cooker with a tsp of ghee. Fry ginger and asafoetida for few seconds.
Add 4 cups of water,bring to boil. Add the washed rice,dal,salt and pressure cook for 4 whistles in medium flame.Wait until pressure gets released by itself,open & mash.
Season with the items given under to temper table. First add ghee, when hot add pepper and let it start splutter and then switch off the flame.
Add cashews and fry till it starts golden and then lastly add jeera. Add curry leaves and asafoetida lastly. Mix in the heat well and then add it to pongal and mix well.
Make sure you dont burn jeera while frying, as it changes the whole taste of pongal.
Serve hot with sambar and chutney

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