Ven pongal recipe
Ven pongal is a very easy and comfort food. A famous South Indian breakfast. Learn how to make ven pongal with step by step pictures.
Servings: 4
Ingredients
- 1 cup Raw rice I used sona masuri
- ¼ cup Moong dal pasi paruppu
- 5 cups Water
- Salt
- 1 tablespoon Ginger chopped
- 1 pinch Asafoetida
To temper
- 2 tablespoon Ghee
- 1 teaspoon Pepper
- 1.5 teaspoon Cumin seeds
- 1 sprig Curry leaves
- 2 pinch Asafoetida
- 8 Cashews Broken/ slit
Instructions
- Wash rice and dal together. An optional step is to roast the moong dal for extra flavour.
- Heat a small cooker with a teaspoon of ghee. Fry ginger and asafoetida for few seconds.
- Add 5 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 naturally, after that open and mash.
- Temper with the items given under the 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 lastly add jeera.
- After that curry leaves and asafoetida. Mix in the heat and then add it to pongal and mix well.
Notes
- If the pongal is watery when you open, then you can try keeping it again in stove and mix well until water evaporates. This happens because of the cooker's make model,also when the whistle comes in short intervals.
- If it is too dry/thick then add some hot water to bring it to desired consistency. Make sure to balance salt.
- Don't let the cumin seeds burn while frying, as it changes the whole taste of pongal.
- If you want/ like pepper flavour, you can add 1 teaspoon of pepper coarse powder to the pongal lastly while mixing. It gives a great flavour and turns more spicy.
- One of my maamis use dalda 50% or oil for making pongal and it tastes great, but it's slightly feels heavy or full in just few spoons. Homemade ghee is best for pongal.