Ven Pongal is a very popular breakfast in Tamilnadu. It is mostly prepared during festive seasons. During my childhood amma used to prepare this very rarely at home. So I am not a huge fan of it. Few years ago when I went to my relative’s home, she served us pongal with sambar, chutney, vada and some sweet for breakfast. And made few special dishes for lunch. Everyone liked it to such an extent. I always admire her cooking. I can never forget the taste of food she prepares. She is my first true inspiration to cook.
This recipe makes me so hungry whenever I think of it. Nowadays I often make this at home. And this is so easy to make, and it's a staple food in most of the South Indian homes, so I thought maybe it should have been included in your breakfast. Since it requires very less time you can prepare this when guests arrives. This recipe is super easy so worth giving a go :)
Raw Rice – 1 cup
Split Yellow Moong Dal / Paasi paruppu-1/2 cup
Water – 5 cups
Salt – to taste
Ghee – 2 tblspn
Cumin Seeds – 1tsp
Whole Black Pepper – 2tblspn
Ginger – ½ inch (finely chopped)
Cashew nuts – 10 to 15 pieces
Curry leaves – 1 sprig
Mix together rice and moong dal and wash until clear water is seen. Drain water.
Add salt, water and pressure cook for 4 to 5 whistles until mushy. Keep aside for steam to escape.
Heat ghee in a pan, add whole pepper, ginger, cumin seeds, cashew nuts, curry leaves one by one in an order.
Sauté for few seconds and remove when the cashews are roasted.
Add this seasoning to the cooked rice and mix everything well.
Serve hot with chutney and sambhar.
- You can dry roast rice and moong dal separately. This is purely optional.
- Adjust water according to the type of rice you use.
- Add ghee to enhance the taste.
- It will not taste good if it is very dry.
|Keep your ingredients ready|
|In a pressure cooker take raw rice, moong dal. Clean them and add salt and 5 cups of water|
|Pressure cook for 4 to 5 whistles till it becomes mushy|
|In a tadka pan, heat little ghee. and fry pepper, cumin, cashews and curry leaves|
|Pour them over the cooked rice and give it a nice mix|