Traditional South Indian Savory Ven PongalVeg
Enjoy the authentic taste of comfort with this traditional South Indian Ven Pongal. This savory ghee-based porridge is a wholesome blend of rice and split moong dal, toasted to perfection for a creamy, nutty flavor profile. Infused with aromatic ginger, spicy green chilies, and a rich tempering of crunchy cashews, cumin, and black peppercorns, this dish is a classic and incredibly flavorful, it is a soul-warming meal perfect for festive celebrations or any day of the week.
Ingredients
1 cup Yellow Moong Dal
1 cup Rice
4 cups Water
2 Green Chilli
1 tsp Ginger (chopped)
1 tsp Turmeric Powder
to taste Salt
2 tbsp Clarified Butter (Ghee)
24 Cashew Nuts (Chopped)
1 tbsp Black Peppercorns
1 tsp Asafoetida
1 tbsp Cumin Seeds
as needed Curry Leaves
Instructions
1
In a pan over high heat, toast the split moong dal and rice together until they begin to turn golden brown and become fragrant.
2
Transfer the mixture to a bowl, rinse, add fresh water, and soak for at least 20 minutes.
3
Transfer the soaked dal and rice into a pressure cooker. Add 4 cups of water, chopped ginger, chopped green chilies, salt, and turmeric powder.
4
Close the lid and cook for four whistles. Once done, allow the pressure to subside naturally before opening.
5
In a separate tempering pan, heat the ghee. Add cashew nuts and fry until golden brown. Remove and set aside a few for garnishing.
6
In the same ghee, add cumin seeds, black peppercorns, asafoetida, and curry leaves. Sauté briefly.
7
Pour the tempered spices and fried cashews into the cooked rice-dal mixture. Mix everything thoroughly to combine the flavors.
8
Serve hot, garnished with the reserved cashews.
Nutrition Facts
3 servings per recipe
