Ven Pongal/Rice and moongdal khichdi

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Ven Pongal - Raw rice cooked with Moong dal and seasoned with jeera and pepper. Ven Pongal is probably the most common breakfast item in any South Indian household. It is a one pot dish and and can be prepared in the pressure cooker or in an insta pot. It is even offered as a prashad or neivedyam during navratri, purattasi sanikizhamai, during margazhi and Thai Pongal. On these auspicious days pongal is usually prepared in a vengala panai.

  


Ingredients:

Rice: Raw rice is used

Lentils: Moong dal is used

Spices: Jeera, ginger, powdered hing and pepper are used.

Herbs: Curry leaves are used.

Oils and fats: Cold pressed sunflower oil and ghee is used. Any other neutrally flavoured oil can be used.

Nuts: Cashew Nuts are used.

Method:

  • Dry roast Dal and rice.
  • Pressure cook rice and dal with salt.
  • Season oil and ghee with coarsely powdered cumin seeds, pepper, grated Ginger and curry leaves
  • Mash cooked rice and dal and pour the seasoned oil and ghee over the pongal.

Accompaniments:

Coconut chutney, sambar, Gothsu or even pickle goes well with the dish.

Variations:

Rice can be substituted with millets or quinoa.

You can also make

Equipments  used: Pressure cooker and seasoning pan.

                                                                                                          Recipe:


Ven Pongal

Raw rice and moong dal cooked together and seasoned with jeera and pepper
Total time taken: 30 minutes
No. Of servings: 4
1 cup = 200ml.

Ingredients with measurements:

Raw rice - 1 cup

Moong dal - 1/3 cup

Jeera - 1 tsp

Ginger - 1/2"

Crystal salt (white or pink) - to taste

Water - 4 cups

Tempering:

Oil and ghee - 2 tbsp

Pepper - 1 tsp

Curry leaves - a few sprigs

Asafoetida - 1/4 tsp

Cashew nuts - 10



Directions with pics:


1. Heat a pressure cooker/pan, dry roast moong dal for a minute.


2. Add raw rice and dry roast.



3. Wash rice and Moong dal in running water.

4. Add 4 cups of water, jeera and crystal salt.


5. Pressure cook for 3 or 4 whistles. Allow the pressure to settle on its own.


6. Mash cooked rice and Dal with the back of a ladle.




7. Heat oil and ghee in a seasoning pan, add grated ginger, coarsely pounded pepper, jeera, hing and curry leaves.



8. Pour the seasoning over the cooked rice dal mixture. 



Note:

Adjust the consistency by adding milk mixed with water (both lukewarm) in the ratio 1:1





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