Ven Pongal is easy to prepare and tastes great. Pongal is a delicious South Indian breakfast item. It goes well with coconut chutney and sambhar. The aroma of the pepper and ghee fills the air and increases the urge to have it immediately. Pongal is usually prepared in Perumal temples as prasadam in the month of Margazhi and tastes divine. This is one of my favourite dishes.
- 1 Cup Rice
- 1/4 Cup Moong dal
- 2 tbsp Ghee
- 10 Cashew Nuts broken into small pieces
- 1 tsp Jeera
- 1 tsp Pepper corns
- 1 inch Ginger finely chopped
- Curry leaves
- Salt to taste
- Wash the rice and dal. Add salt and 4 cups of water and pressure cook for 4 to 5 whistles. Overcook the rice a little. Once the pressure settles, mix and mash the rice and dal.
- Take ghee in a kadai.
- Add the cashew nuts, pepper and jeera.
- Add ginger and curry leaves and fry till the cashew turns little brown and the aroma of pepper and jeera fills the air.
- Pour it over the mashed rice and mix it well. Pongal is now ready for serving. Serve it hot along with coconut chutney and sambhar.
- You can roast the dal for a few minutes before washing.
- Measure of jeera and pepper to be increased if you don’t want ginger.
- This is one of the versions of Pongal. I will upload the other versions very soon.