• Prep Time
    10 Mints
  • Cook Time
    15 Mints
  • Serving
    2
  • View
    1,318

The dish Pongal is a tribute to the “PONGAL” festival, celebrated mostly in Tamil Nadu and southern parts of India to thank for the harvest of the year. It gets its uniqueness from moong dal and peppercorns blended with rice, curry leaves, and ginger.  Either for a wholesome breakfast or for something light during the day, Ven/Khara Pongal, meaning savory Pongal is the best go-to option. 

 

“PONGAL” is around the corner and we absolutely love the simplicity and the authoritative taste which this dish comes with. 

Ingredients

Ingredients Required

Ingredients Required For Tempering:

    Directions

    How to make Ven Pongal at home

    Step 1

    Dry roast the moong dal in a pan on low flame till it's aromatic. It should not change to a brown color. Turn off the heat. Wash the dal and rice together in some water and drain it fully.

    Step 2

    In a pressure cooker, add the washed rice and dal, cumin seeds, hing, ginger and salt and mix well. Add the water and pressure cook for about 8 whistles. The rice and dal should be fully cooked and soft and mushy and the consistency should be a little liquidy - neither dry nor too liquid. You can add a little hot water if the pongal seems very dry.

    Step 3

    For the tempering, crush together the cumin and peppercorns lightly. In a pan, heat ghee and add the crushed cumin and peppercorns. To this, add the curry leaves and cashews and fry till the cashews are a nice golden brown color. Add this to the cooked pongal and mix well. Cover and keep for 5-10 min for the flavours from the tempering to seep through the pongal. Serve hot.

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