Ven Pongal literally means white Pongal (Ven - white). It is a Tamilian dish very popular in my home state in India. Ven Pongal is a rice dish that is always served as a breakfast item
Ingredients
White raw rice – ¾ cup (I used sona masoori)
Moong dal – ¼ cup
Ghee – 3 tbs
Asafoetida – a pinch
Ginger, minced – 1 “ (optional)
Salt as required
Water – 3 (for 1 cup of rice add 3 cups of water)
Cumin seeds – 1 tbsp
Crushed pepper – 1 tbsp
Curry leaves - a sprig
Cashews – 1 tbsp
Instructions
Wash the rice and dal thoroughly in water and drain it completely.
Heat a tbsp of ghee in a pressure cooker, add the rice and moong dal and stir for a minute until the aroma spreads. Add asafoetida, salt, ginger and water. Mix well and pressure cook for 4 to 5 whistles. When the pressure is down, mash the rice well adding a tbsp of ghee.
Heat a tbsp of ghee in a small kadai and temper with cumin seeds, crushed pepper, curry leaves and cashews. Add the tempering to the mashed rice and mix well.
Serve hot with sambar, coconut chutney and medu vada. Enjoy!
Recipe by MyEdibleCravings at http://myediblecravings.com/ven-pongal/