Ingredients
1 cup rice
1/2 cup moong dal
Water (1/2 - 1 cup more than you would keep for regular rice to get a buttery creamy texture)
1 tbsp ginger
few pinches of cumin seeds
1 tsp of whole black pepper corns (For people who can’t take a lot of spice, add 1/4 tsp black pepper corns)
curry leaves (a few)
cashewnuts - 8-10
1 - 2 tsp ghee
Preparation
Wash and cook the rice and dal in a pressure cooker upto the count of 3-4 pressure whistles
In a small pan, add ghee. Put the cumin seeds, black pepper corns, ginger and curry leaves and remove it when they start to sputter.
Meanwhile, mash the rice and dal to get a nice creamy and buttery texture.
Add the spices mixture and mix well.
In the same small pan, roast some cashewnuts until golden brown.
Note: My mom says the ven pongal would taste a lot better when the mashed dal is added to the tempering and allowed to cook for sometime and this is sworn by all the best chefs. Although I have always liked my pongal healthy and with less ghee. So for the authentic ven pongal, do make it my mother’s way. And for a healthier version, you could try this recipe.
