Ven Pongal
By Meeta Arora · pipingpotcurry.com
30 minServes 4
A South Indian rice and lentil porridge tempered with spiced ghee, cashews, and curry leaves; creamy and aromatic.
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| prepRinse rice and moong dal well in a strainer | ||
| 3 tablespoon ghee or oil (divided) | Heat ghee, toast cumin, peppercorns, asafoetida, curry leaves & cashews | Pour reserved tempering on top, mix & simmer 1–2 min |
| 1 teaspoon cumin seeds (jeera) | ||
| 1/2 teaspoon black peppercorns, whole or lightly crushed | ||
| 1/8 teaspoon asafoetida (hing) (optional, skip for gluten-free) | ||
| 10-12 curry leaves | ||
| 10-12 cashews | ||
| 2 green chili peppers, slit in half (optional, adjust to taste) | Reserve half the tempering; add chili & ginger, cook until golden | |
| 2 teaspoon ginger, finely chopped | ||
| 1 cup short grain rice (sona masoori) | Add rice & lentils, sauté 2–3 min | |
| 1/2 cup split yellow lentils (moong dal) | ||
| 1.2 L water | Add water & salt, pressure cook 12 min low, NPR 10 min | |
| 1.5 teaspoon salt | ||
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