Ven Pongal

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Ven Pongal


Image may contain: food

Rice 1 cup
Split moong dal 1/2 cup
For tempering
Ghee 2 - 3 tablespoon
Finely chopped ginger 1 tablespoon
Cashews 6 - 7 roughly chopped
1 green chilli chopped
Half a tsp of peppercorns
Half tsp of cumin seeds
Quarter tsp of mustard seeds
A few curry leaves
Water 1 1/2 cup
Milk 1 1/2 cup
Salt to taste
Wash the rice and dal and soak for half hour
In a pressure cooker, heat the ghee and add the mustard seeds, when they cackle, add the rest of the tempering ingredients and fry for a minute.
Drain the water from the soaked rice and dal and add to the pressure cooker. Now add the salt milk and water. Cover and cook for 7 minutes on a low flame after the first whistle.
It can be served with sambar or coconut cutney.
Here I have paired it with Ginger Tamarind chutney

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