Ven pongal is a traditional South Indian breakfast that is healthy and delicious. This simple recipe is made with rice and split moong dal. It is usually served with coconut chutney and sambar. Pongal is easily digestible and is loved by people of all age groups.
Ingredients
- Raw rice - 1/2 cup
- Split moong dal/Pasiparuppu - 1/2 cup
- Water - 3 cups
- Ghee - 1tsp
- Salt - to taste
For the seasoning
- Oil - 1 tbsp
- Ghee - 2 tbsp
- Grated ginger - 1 tbsp
- Asafoetida/Hing - 1/4 tsp
- Cashewnuts - 2 tbsp, broken
- Curry leaves - few
- Cumin seeds - 2 tsp
- Whole black pepper - 1 tsp
Method
- Dry roast the split moong dal in medium flame for 3-4 minutes.
- Wash the rice and soak it along with roasted dal in water for 10 mins.
- Add 3 cups of water in a pressure cooker and bring it to boil.
- Add the soaked rice and dal, salt and 1 tsp of ghee. Pressure cook for 5 whistles in medium flame.
- Heat oil and 2 tbsp of ghee in a pan in medium flame.
- Then add hing, ginger, cahewnuts and curry leaves. When the nuts are roasted reduce the flame and add cumins seeds and pepper and roast for 20-30 seconds.
- Add it to the pongal and mix well.
- Serve hot with coconut chutney and sambar.
