Ven Pongal

Name: Ven Pongal
Cuisine: Indian
Ingredients: 1/2 cup rice; 1/2 cup moong dal, lightly dry roasted (split green gram); 3 tbsp. oil; leaves few curry; 2 whole dry red chilies, broken; 1/2 tsp. mustard seeds; 1 tsp. ginger, grated; 1/2 tsp. whole peppercorns; 1 tsp. urad dal (split black gram); 10-15 cashew nuts; to taste salt; 2-3 tbsp. ghee; few cashew nuts to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#reshkitchen - This is a traditional and a very popular South Indian breakfast, especially Tamilnadu. Very simple and easy to make, it is a great preference of mine when time is a constraint. Best had with coconut chutney and sambar, but also tastes delicious with mango pickle and some podi (gun powder) sprinkled over it.

Bethica Das @kitchen_flavours

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Ingredients

1/2 cuprice
1/2 cupmoong dal, lightly dry roasted (split green gram)
3 tbsp.oil
leavesfew curry
2whole dry red chilies, broken
1/2 tsp.mustard seeds
1 tsp.ginger, grated
1/2 tsp.whole peppercorns
1 tsp.urad dal (split black gram)
10-15cashew nuts
to tastesalt
2-3 tbsp.ghee
few cashew nuts to garnish

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Steps

1

Soaked the rice and dal, preferably overnight and then pressure cook with 3 cups water and salt for 7-8 minutes on low flame after the first whistle. It should be soft and mushy.
2

Heat oil in a pan and temper with the mustard seeds and whole dry red chilies. After it stops spluttering, add the urad dal, peppercorns, ginger, curry leaves and cashew nuts and fry for a few seconds till the urad dal and cashew nuts change colour.
3

Pour it over the boiled rice-dal mix along with salt and mix well. While serving, add ghee and mix. Serve, garnished with cashew nuts along with coconut chutney and sambar or simply with pickle.