Ven Pongal

Raw

Ven Pongal
Ingredients:

Roasting

• 1/2 cup of moong dhal (hesaru bhele, pytam parp)
• 1/2 cup of extra long grain rice (any variety)
• 1/4" of grated or finely chopped ginger
• 1 tbs of ghee(naiee)
• 2 tsp of cumin seeds(jeera)
• 1 tsp of whole black pepper
• 1/4 tsp of turmeric
• 1/4 tsp of hingh(optional)
• 1/4 cup of chopped cashews(optional)
• 1/4 cup of grated fresh coconut(optional)
• 1 tsp of salt

Method:

Cooked

Heat ghee on medium heat in a pot and add the cumin, pepper, turmeric, hingh, cashews and roast for 2 minutes. Add the moong dhal and continue to roast for about 5 minutes on medium heat (the dhal does not have to be browned). Add 3 cups of water, salt and bring the contents to boil. Add the rice to this and cook on medium heat for 10 minutes. Lower the heat, cover the pot with a lid and continue to cook for another 10 minutes till the rice and dhal are cooked through. Turn off the heat, add coconut and mix thoroughly.
Cooking tips:
Use a thick bottomed pot as the pongal will burn easily. Or after roasting combine the rice and 2 1/2 cups of water, salt and cook in a pressure cooker. Pongal is liquidy or thick depending on the water content. Pongal will thicken as it cools down.
Serving tips:
Serve pongal hot with chetni or gojju