📝INGREDIENTS
- 1 cup rice (raw rice or sona masuri)
- ½ cup split yellow moong dal
- 4–4½ cups water (adjust as needed for soft texture)
- 1½–2 tbsp ghee (plus extra for topping while serving)
- 1½ tsp whole black pepper (lightly crushed)
- 1 tsp cumin seeds
- 1-inch piece of ginger – finely chopped or grated
- 10–15 cashew nuts
- 1–2 green chilies (optional, finely chopped for extra heat)
- 1 sprig curry leaves (fresh preferred)
- 1 pinch hing (asafoetida)
- ½ tsp crushed black pepper + cumin mix (extra for seasoning)
- 1 tbsp grated coconut (optional – gives softness and sweetness)
- 1 tsp ghee-roasted black pepper powder (optional – for garnish)
- Salt – to taste
👩🍳Recipe
- Step 1: Roast the Moong Dal
- -Dry roast ½ cup moong dal on medium flame until lightly golden and aromatic Do not burn.
- Step 2: Wash & Cook with Rice
- -Wash roasted dal and rice together.
- - In a pressure cooker or pot, add 4½ cups water and pressure cook for 4–5 whistles until soft and mushy.
- - If cooking in a pot, cover and cook on low flame until well cooked.
- Step 3: Mash the Pongal Base
- -Once done, mash the cooked rice and dal slightly using a spoon or ladle to get a creamy consistency.
- - Keep it hot or warm.
- Step 4: Prepare the Tempering
- In a small pan, heat 2 tbsp ghee. Add cashew nuts and fry till golden.
- - add cumin seeds, crushed black pepper, chopped ginger, green chili (if using), curry leaves, and hing.
- - Sauté for 30–40 seconds.
- Step 5: Combine & Finish
- Pour the tempering over the mashed rice-dal mixture.
- - Add salt and a little more ghee if needed. Mix well. Add a splash of hot water if it looks too thick.
- Step 6: Serve Hot
- -Serve Ven Pongal piping hot with coconut chutney, sambar, or pickle.
- - Drizzle a spoon of hot ghee on top before serving for divine flavor.