Ven pongal

De Swasthi's Recipes · 30 min

Ingredientes

Preparación

1. Dry roast the moong dal on low to medium heat until it smells aromatic, without browning it.
2. Add the rice to the roasted dal and wash them at least three times. Drain well, then add 3¼ to 3½ cups water and ½ teaspoon salt.
3. Pressure cook on medium flame for 2 to 3 whistles if cooking directly in the cooker, or 4 whistles if cooking in a bowl set inside the cooker. Let the pressure release naturally, then open the lid.
4. Alternatively, cook the rice and dal in a pot, adding more water as needed, until soft and mushy.
5. Mash the rice and dal lightly if you want a creamier texture. Add boiling water if too dry, boil a few minutes, then adjust salt.
6. Heat 2 tablespoons ghee in a small pan. Split the 10 cashews, fry until golden, and set aside on a plate.
7. In the same pan, add ¾ teaspoon cumin seeds and ½ teaspoon crushed pepper. When they splutter, lower the heat, then add the green chili (optional) and ginger and sauté for 30 seconds.
8. Add the curry leaves and sauté until crisp and aromatic, then add the asafoetida and a pinch of turmeric (optional).
9. Pour the tempering over the cooked pongal, mix, and simmer for 1 to 2 minutes. Serve hot, topped with the cashews and extra ghee if desired.

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