Ven Pongal / Khara Pongal
Serves 4
Recipe source: Mom-in-law
Ingredients:
1 cup raw rice
1/2 cup moong dal / paasi paruppu / cherupayar
1/2 tsp whole black peppercorns
1/2 tsp whole cumin / jeera seeds
A small piece of ginger
Salt to taste
To temper:
1/2 tsp each of cumin (jeera) and black pepper powdered together
A few cashew nuts
A few curry leaves
1/4 tsp of hing / perungaayam / asafoetida
2 tbsp ghee + 2 tbsp oil
How It's Made:
1. The rice and dal needs to be cooked together until mushy and soft. Amma soaks the moong dal in advance for 30 mins. This is optional but it ensures that the rice/dal mixture cooks well and evenly.
2. Add the soaked dal to washed rice (Add about 2.5 to 3 cups water) and place in a bowl in a pressure cooker. Add a few whole peppercorns and cumin seeds to this along with the ginger, chopped.
3. Cook for 3-4 whistles or 15-20 mins until the mixture is soft and mushy.
4. Heat the oil in a pan (you can use only ghee too) and add some more cumin seeds, curry leaves, cashew nuts, and the hing. Fry until the cashew nuts turn golden brown.
5. Add the cooked rice/dal mixture to this.
6. Add salt and stir well to combine all the ingredients. Once mixed well, add the ghee and stir again making sure everything is mixed thoroughly.
That's it! Such simple ingredients and flavours but makes for a delicious dish!
