Ven Pongal is a south Indian delicacy.Preparing ven pongal does not take much time. You can make pongal for breakfast, lunch or dinner. With harvest festival sankranti is around the corner you should try this dish. It tastes great with sambar or coconut chutney.
½ cup rice
½ cup moong dal
1 inch ginger (grated)
1 green chilli chopped
10 cashew nuts
½ tsp cumin seed
1 tsp pepper corn
One pinch of asafetida
1 sprig curry leaves
2 tbsp ghee
Salt as required
Dry roast dal and rice for a minute or until it turns aromatic
Wash the same under running water and transfer it in a pressure cooker
Add 2 cups of water and salt to it.
Cook for 3 or 4 whistles on a medium flame.
Let the pressure settle down and then remove the lid.
Both the rice and the moong dal should be cooked well
If you desire you can mash up a bit to get creamy consistency
Heat a pan with two tablespoon ghee
Fry cashewnuts till golden and set aside
Add cumin and pepper corn. Allow them to splutter
Then add grated ginger, chopped green chilli and hing to it.
Now pour the tempering on the pongal along with fried cashewnuts ,
Mix well . add more ghee if required
Serve pongal with coconut chutney and sambar