Ven Pongal

 

          This is a traditional and a very popular South Indian breakfast, especially in Tamil Nadu. It is another of my comfort food. This dish, in other terms, can also be termed as a North Indian Khichdi. Very simple and easy to prepare, it is an apt recipe when you are hard-pressed for time. It is best enjoyed with coconut chutney and sambar as accompaniment. It also tastes yummy with any pickle and some podi (gun powder) sprinkled over it. So check out the step by step pictorial recipe to prepare it.

• 1/3 cup rice
• 1/3 cup moong dal (split green gram), lightly dry roasted 
• 2-3 tbsp. oil
• 1 sprig curry leaves
• 1 whole dry red chili, broken
• 1/2 tsp. mustard seeds
• 1 tsp. ginger, chopped
• 1/2 tsp. whole peppercorns
• 1 tsp. urad dal (split black gram)
• 10-15 cashew nuts
• 1/4 tsp. asafoetida
• salt to taste
• 2-3 tbsp. ghee

          Soak the rice and dal, preferably overnight and then pressure cook along with salt to taste and 1 & 1/2 cups water for 4-5 whistles. It should be soft and mushy.

          Heat oil in a pan and temper with mustard seeds, whole dry red chili, urad dal, ginger, peppercorns, curry leaves, asafoetida and cashew nuts. Sauté for a minute or till the urad dal and cashew nuts changes colour.

          Pour it over the boiled rice-dal and mix well. While serving, add ghee and give it a stir. Serve hot with coconut chutney and sambar.

                                 Soak the rice and dal, preferably overnight.

                        Pressure cook along with salt & 1 & 1/2 cups water for 4-5 whistles.

                        It should be soft and mushy.

                     Heat oil & temper with mustard seeds, dry red chili, urad dal, ginger, 

                      peppercorns, curry leaves, asafoetida & cashew nuts. Sauté for a minute

                      or till the urad dal and cashew nuts changes colour.

                        Pour it over the boiled rice-dal & mix well. While serving, add ghee

                        and give it a stir. 

                                 Serve hot with coconut chutney and sambar.