Ven Pongal - Guest Post

This is another Guest Post from Mrs. Dilsha Maqbool.
Ven Pongal is a easy to make breakfast. It is very popular in South India. This is a best way to add dal in your diet. It tastes best with chutney, sambar and medhu vada. This combination can never go wrong .


Preparation Time: 5 mins
Cooking Time: 30 mins
Serves: 4

Ingredients:

Jeerakasala Rice or Normal Rice - 1 cup
Moong Dal- 1/2 cup + a little more
Cumin Seeds- 2 tsp slightly crushed
Ginger- 2 tbsp finely chopped
Asafoetida/Hing- 1 pinch
Water- 4 cups
Salt as required

To Temper:

Ghee- 3 tbsp
Mustard seeds- 1/2 tsp
Cumin Seeds- 1 tsp
Black pepper whole- 1 tbsp
Asafoetida/Hing- 1 pinch
Curry leaves- 1 spring
Cashews- 10

Procedure:

1. Soak the rice and dal for 30 mins. Drain it and set aside.
2. In a cooker, add the washed rice and dal. Pour in 4 cups of water and bring it to boil.
3. Add in the chopped ginger, cumin seeds, salt , asafoetida and cook for 3 to 4 whistles and wait till the pressure leaves by itself.
4. In a pan, add ghee and the ingredients given under, 'To Temper'.
5. Pour this tempering to the cooked rice and dal in the cooker and mix well.
6. Close the lid for few minutes, so that the flavour of the tempering mixes with the rice.
7. Serve it hot with Chutney, Sambar and Vada,

Notes:
1. You can crush the cumin seeds with hand. Crushing the cumin seeds increase the flavour in the food.
2. It is better when your rice is little mushy. So cook according to the rice you use.