Ven Pongal Recipe (South Indian rice lentil dish)

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Dry roast the moong dal in a pot or pressure cooker over low to medium heat until it smells aromatic, without browning it (optional).
2. Wash the roasted dal and the rice together at least three times and drain well. Add 3¼ to 3½ cups water and ½ teaspoon salt, then cook until soft. In a pressure cooker, cook 2 to 3 whistles on medium heat, or 4 whistles if cooking in a bowl placed inside; let the pressure release naturally. In a pot, cook until soft and mushy, adding water as needed.
3. Once the pressure has dropped, open the cooker. Mash the rice and dal lightly if you want a creamier texture. It should be mushy and soggy.
4. If it is too dry, add boiling water to reach the consistency you like and boil for a few minutes. Add more salt if needed and stir.
5. Heat 2 tablespoons ghee in a small pan. Split the 10 cashews and fry until golden, then remove them for garnish.
6. In the same pan, add ¾ teaspoon cumin seeds and ½ teaspoon crushed black pepper. When the seeds splutter, lower the heat, then add the slit green chili (optional) and 1 inch grated ginger and saute for 30 seconds.
7. Add the curry leaves and fry until aromatic and crisp, then add the asafoetida (and a pinch of turmeric if you like).
8. Pour the tempering over the cooked pongal, mix and simmer for 1 to 2 minutes. Serve hot with coconut chutney or sambar.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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