Ven Pongal (Rice Lentil Porridge)

Ingredients

FOR PONGAL

½ C Rice (uncooked)

1/3 – ½ C Moong Dhuli (Skinless & split Mung Beans)

1 tsp finely chopped Ginger

½ tsp Black Pepper Corns

Salt to taste

3 C Water

FOR TEMPERING

1 tbsp cooking Oil (neutral)

2 tbsp Desi Ghee plus extra to serve

¾ tsp Jeera (Cumin seeds)

¼ – ½ tsp Black Pepper Corns (depending on how much heat you like)

¼ tsp Asafoetida (optional but recommended)

10 – 12 Cashews (Broken in two or halved)

1 Sprig Curry Leaves

Preparation

In a small pan, roast the dal till it becomes fragrant and just about begins to change the colour.

Switch off the heat and transfer the dal into a bowl.

Add rice to the dal and wash them three to four times in regular water. Discard the water. Transfer the dal and rice to the pressure cooker and add water, salt, ginger and black peppercorns.

Pressure cook on high heat till the pressure cooker releases three pressure whistles. (I live at a low elevation near the sea so it takes me less time to pressure cook food. Adjust the amount accordingly. Also keep in mind the cooking time will depend on the type of rice you are using for making the pongal)

Let the pressure release on its own. Open the lid of the pressure cooker and stir the contents so that the rice and dal assimilate well.

Keep a frying pan on medium heat, add oil and ghee and once it begins to heat, add the cumin and pepper corns and allow the cumin to crackle. (Be watchful since the peppercorns have propensity to explode when fried. Therefore, keep stirring while frying them.)

Once the cumin begins to crackle, add asafoetida, cashews and keep stir frying till cashews turn golden in colour.

Immediately add the curry leaves and give a quick stir.

Switch off heat and add the tempering to the cooked rice and dal mix. Stir well and adjust seasoning.

Serve hot. The pongal tastes great on its own, served with just ghee. However, other delicious accompaniments to pongal are Coconut Chutney, Sambar and Kathirikai Gothsu.

(Adjust the amount of water keeping in mind that the pongal will thicken as it sits.)