DISH NAME : VEN PONGAL

Preparation Time : 10 minutes

Cooking Time : 20 minutes

Description

Pongal is a famous dish of Tamilnadu. There is a savory(kara or ven pongal) and the sweet version (sarkarai or chakkarai) pongal. Ven pongal is a main breakfast dish in Tamilnadu. Sakkarai pongal is served as a snack and is made during festivals. There are 2 types of Ven pongal--Kalyana Pongal and kovil pongal.
In kalyana pongal, all ingredients are cooked together including whole black pepper. In Kovil Ven Pongal, pepper and cumin are added after powdering.

Note

1) Traditionally jeera (seeraga samba) rice is used. Can use regular white rice also.
2) Pongal is almost always made with ghee/ clarified butter.
3) The ratio i used for rice and moong to water is 1:4.

Method

1) Wash and drain moong dal and rice together. Drain well.
2) Heat ghee(1 tbsp.) and fry lightly.
3) Add water and salt to taste. Cook for 3 whistles in a pressure cooker. Remove and keep aside. When pressure subsides, open and mash lightly.
Tempering:-
1) Heat ghee. Fry cashew till light golden. Keep aside.
2) In the same ghee, add cumin, ginger, green chillies, peppercorns and curry leaves. When it is done, put off fire and add asafoetida.

Serving Suggestions

Serve hot with chutney or sambar.