Ingredients:
| Rice: 1 cup |
| Moong Dal (Yellow Lentils): 1/2 cup |
| Water: 4 cups |
| Ghee: 2-3 tablespoons |
| Cumin Seeds: 1 teaspoon |
| Black Peppercorns: 1 teaspoon, whole or coarsely crushed |
| Ginger: 1-inch piece, finely chopped |
| Curry Leaves: 1 sprig |
| Asafoetida (Hing): A pinch |
| Cashew Nuts: 2 tablespoons |
| Salt: to taste |
Method:
- Roast Moong Dal: In Vardaan’s Stainless Steel Frypan, dry roast moong dal until aromatic. Let it cool.
- Wash Rice and Dal: Wash the rice and roasted moong dal together.
- Cook Rice and Dal: In a stainless steel pot, combine rice, dal, and water. Cook until soft and mushy. If using a pressure cooker, wait for 3-4 whistles.
- Tempering: In a separate small stainless steel pan, heat ghee. Add cumin seeds, black peppercorns, ginger, curry leaves, asafoetida, and cashew nuts. Fry until cashews are golden brown.
- Mix with Rice-Dal Mixture: Pour the tempered mixture over the cooked rice and dal. Mix well.
- Season: Add salt to taste and mix again.
Serving:
Serve hot, often with a side of coconut chutney or sambar. Ven Pongal is a comforting and hearty dish, commonly enjoyed for breakfast or as a part of festive meals in South India.
