Ven pongal

Preparation time : 2 minutes

Soaking time : 3 - 4 hours

Cooking time : 20 minutes

Serves : 2 - 3 persons 

Ingredients : ( 1 cup = 160 ml )

• Raw rice - 3/4 cup
• Moong dhal - 1/2 cup
• Ginger garlic paste - 1 tsp
• Oil - 2 tsp
• Salt - to taste

Tempering :

• Ghee - 2 tbsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Peppercorns - 1 tsp
• Green chillies - 1 chopped finely
• Curry leaves - few
• Cashew nuts - few

Method :

1. Soak rice and dhal together for 3 - 4 hours.
2. Take a pressure cooker, add oil and ginger garlic paste fry for a minute.
3. Add soaked rice and dhal saute for 2 minutes.
4. Now add 4 cups of water and salt. Mix well and pressure cook for 3 - 4 whistles.
5. Wait till the pressure is released.
6. Heat a pan add ghee, mustard seeds, cumin seeds, peppercorns, green chillies and curry leaves. Fry for a minute.
7. Add cashew nuts fry till it turns golden brown colour. 
8. Pour the tempering over the pongal. Mix well.
9. Serve hot with coconut chutney and sambar.

Video :

Step by step pictures of making ven pongal :

Take rice and dhal. Soak for 3 - 4 hours

Drain and keep aside 

Heat oil in a pressure cooker, add ginger garlic paste.
Fry for a minute

Add Soaked rice and dhal

Saute for 2 minutes

Add water and salt.
Pressure cook for 3 - 4 whistles

Open once the pressure is released 

Take all the tempering ingredients 

Heat ghee in a pan 

Add all the tempered ingredients 

Add cashew nuts. Fry till golden brown 

Pour over the pongal 

Mix well 

Serve hot with coconut chutney and sambar