INGREDIENTS (using a 250 ml cup)
- Rice – ½ cup
- Moong dal – ½ cup
- Cashews – as needed (optional)
- Ginger – 1 inch, grated or ground to paste
- Curry leaves – 1 sprig
- Cumin seeds – ½ teaspoon
- Asafoetida – a pinch
- Peppercorns – ½ teaspoon
- Ghee – 1 tablespoon (you can add more)
- Turmeric – as needed
- Salt – to taste
- Soak the dal for about half an hour. Also, wash the rice separately and then drain the water.
- Cook dal and rice with 1 ¾ to 2 cups water and salt till soft. You can cook in a pressure cooker or directly in a pot. Adjust the water as needed.
- Mash the mixture of rice and dal to get a mushy consistency. It should not be very runny or dry.
- Heat ghee in a pan. Add cashews and fry till golden.
- Put the cashews aside. Add ginger to the ghee and fry till it turns aromatic.
- Add cumin & peppercorns, allow them to splutter, and then add turmeric and asafoetida.
- Temper the pongal with the spices, mix and simmer for a minute. Turn off the heat.
- Serve with chutney or sambar.
- This ven pongal recipe can be used to make a millet or oats or quinoa pongal too. Replace rice with millet or quinoa.
- You can add almonds and other dry fruits of your choice to the recipe too.
This recipe is rich in carbohydrate, protein, dietary fiber, vitamins, minerals, and antioxidants.