Ven Pongal / Ghee Pongal

Ven Pongal is a popular South indian breakfast item.This is so simple and is very easy to prepare .This is one of the dish that catches its place in the banana leaf in almost all the marriges in south.The rice and moong dal combined with ghee gives a wonderful taste.The best side dish for this is the coconut chutney and sambar.And  normally in hotels we see this  accompanied with a vada.My hubby loves it with chutney and I like sambar so I usually prepare both the items.For the traditional pongal we use raw rice but however normal rice can also be used for this recipe.Lets see the preparation…



 

Ingredients

Rice – 1 cup

Moong dal – 1 cup

Salt to taste

Oil / Ghee – 1 tbsp

For Tempering

Oil / Ghee – 1 cup

Cumin seeds / Jeeragam – 1 tsp

Pepper Corns / Milagu – 1 tsp

Ginger – 1 tsp chopped

Cashew nuts – 12 in nos.

Curry leaves – 1 spring

 

Preparation

 

Heat a kadai and add the moon dal and fry for few mins or till a nice aroma comes from it .

 

 

Mix it with the rice and wash  several times and soak for atleast half an hour.

 



 

Heat a kadai with 1 tsp ghee and splutter cumin seeds and pepper corns.Then add curry leaves , ginger and cashew nuts and fry for a min and switch off.

 

 

Take a pressure cooker and trasfer dal and rice mixture with 6 cups of water.Add the tadka into the cooker and add required salt and mix well.

 



 

Now close the lid of the cooker and allow for 4 – 5 whistles.Let the pressure goes all by itself and open the cooker. Add one more tbsp of ghee ( the more the ghee gives more taste , so go on if you like more) and mix well .

 

 

Serve this with coconut chutney or tiffin sambar.

Notes :

You can make slight variations also..

• You can make the ratio of rice and dal as 1:1/2 ( i used 1:1)
• Coarsely grind the cumin and pepper corns and add to the tadka instead of adding them as whole.
• You can add 1/2 cup of milk once the rice get cooked.Keep mixing in low heat ( to avoid burnibg)until the moisture goes off .
• You can add the tadka at the end too.. that is after the rice and dal mixture gets cooked.

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