Ven Pongal is a comfort food in many house holds in South India. It's one of the popular break fast in Tamil Nadu. Pongal is made by cooking rice & moong dal together and finally tempered with whole pepper, ginger, curry leaves in ghee. It's usually served with Sambar / Chutney / Ghotsu.

Detailed Recipe for Ven Pongal - [ Ссылка ]
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INGREDIENTS
1 cup Raw Rice 1 Cup - 250ml
0.5 cup Moong Dal
1½ tsp Salt adjust to your taste
1 slit Green Chilli
1 tbsp Ginger (grated)
5 Cups Water
1 tsp Cumin Seeds
TEMPERING
4 tbsp Ghee (Clarified butter)
2 tsp Black Pepper
10 nos Cashew
1 sprig Curry Leaves
1 Pinch Asafoetida (Asafetida / Hing)

INSTRUCTIONS
DRY FRY THE MOONG DAL

Heat a heavy bottomed pan, add moong dal. Roast the moong dal in the dry pan till it turns light golden brown color.
RINSE IT !

Add the roasted moong dal with rice and rinse it thoroughly.
COOK THE PONGAL !

Take the washed rice, moong dal, green chili, cumin and salt in a vessel. Add 5 cups of water. Pressure cook for 5-6 whistles. This will make the rice cooked nicely and mushy.
TEMPERING PROCESS !

In the pan, heat 2 tbsp ghee and add the pepper. Pepper slowly gets fried and starts to sputter. Once the pepper begins to sputter add cashews and fry till its light golden.

Finally add curry leaves and asafoetida. Give a mix and swtich off flame.
MIX THE TEMPERING WITH COOKED PONGAL

Open the pressure cooker and mix the cooked rice and dal. Add 1/2 cup hot water to adjust the consistency if needed. Give a good mix.

Add the ghee tempering to the pongal and mix well.

Finally add the grated ginger and mix well.

Add 2 tbsp of ghee and give a final mix.
PONGAL READY !

Now the Venn pongal is ready to serve hot. Before serving, reheat the pongal, sprinkle little hot water and mix well. Just before serving, top up with ghee to add more flavor!

Relish with Coconut chutney / Chidambaram Brinjal Gothsu / Sambar.

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