Pongal or Ven pongal is a traditional South Indian breakfast delicacy, where rice and dal are cooked together and seasoned with pepper and cumin.
Servings: 4 to 5 servings
- ¾ Cup Raw Rice dry roasted
- ¼ Cup Green gram (Split Moong dal) dry roasted
- 2 ½ to 3 Cups Water depending on required consistency
For the seasoning:
- 1 ½ tbsp Oil
- 1 tbsp Ghee clarified butter
- 1 ½ tsp Whole Black Pepper divided
- 1 ½ tsp Cumin Seeds
- ¼ tsp Asafoetida
- A sprig of Curry leaves.
Mix dry roasted rice and dal, pressure cook with 2 ½ to 3 cups of water for 2 whistles and then simmer for about 5 minutes and turn off the heat.
Once the pressure subsides, open the lid of the pressure cooker. Add salt and mash the contents when it is hot and mix well.
Heat oil and ghee (for the seasoning) in a deep wide pan over medium heat. Add pepper and cumin seeds. Once they splutter add asafoetida and curry leaves. Now add the mashed rice and dal mix to the seasoning and mix well on low heat for 2 minutes and turn off the heat.
Scoop the Ven Pongal onto a rounded cup, press and invert the cup onto a plate to serve hot with sambar and peanut chutney, onion chutney or coconut chutney
- If the Pongal becomes too dry or thick, then add some milk to get the desired consistency. Ensure the rice is cooked before doing this.
- You can enrich the taste of Pongal by adding fried cashews at the end.
- You can pound the cumin and pepper to enhance flavour.
- Adjust pepper quantity to suit your taste. Increase if you would like to have it spicy.
- You can also add a teaspoon of grated ginger to the seasoning to give it a twist.