Ven Pongal

A popular breakfast/dinner option is the Ven Pongal. "Ven" means white. Mildly spiced (according taste preference) it is served with Coconut (White) Chutney and Sambhar. Pongal - Vadai - Sambhar is one of the commonly sought out combination at restaurants. It's a treat! Feasting after a fast - the meal is sure to have a Pongal.

At home, we add turmerric powder to the Ven Pongal. Here it is...

Pongal

Ingredients:

Raw Rice 1 cup

Moong Dal ¾ cup

Water 3 cups

Salt 1¼ tsp

Turmeric Pd ¼ tsp

Milk ½ cup

Seasoning:

Ghee 2 Tbsp

Oil 3 Tbsp

Ginger ½”

Peppercorns 1½ tsp

Cumin seeds 1 tsp

Curry leaves 1 sprig

Cashew Nuts 10, broken into bits

Method:

Wash rice and dal together. Add water, salt, turmeric powder and milk.

Pressure cook over a slow flame for 7 minutes after the first whistle.

Once pressure drops, open cooker and mash the rice with a ladle, while hot.

Coarsely crush peppercorns and cumin seeds. This is only to release their flavours.

Crush or grate ginger.

Heat oil and ghee in a pan. Roast cashews and keep aside.

In the same oil, add peppercorns, cumin, ginger and curry leaves.

Add it to the pongal and mix well. Check for salt. pour in ½ cup hot water and mix well.

Cook for a few minutes.

Add cashew nuts and mix well.

Serve hot with Sambhar (and/or) Chutney.