Ven Pongal / Khara Pongal

Ingredients

• 1 cup Raw rice (sona masuri)
• 1/2 cup to 1 cup split moong dal (see notes)
• 4 cups water
• 2 tablespoon Ghee
• 1 tablespoon Oil
• 2 Tablespoon broken cashewnut
• 1 teaspoon minced ginger
• 1 teaspoon pepper
• 2 teaspoon cumin seeds
• 2 green chillies, chopped
• 1 sprig curry leaves
• 1 teaspoon salt

Instructions

1. 1

   Soak rice in water. Take split moong dal and dry roast it on a very low flame until you can smell the roasted dal. It would take approximately 3 minutes. Don’t roast for long. Cook the dal and rice together in a pressure cooker with 4 cups of water for a good 15 minutes or 10-12 whistles.

2. 2

   Coarsely grind pepper and cumin with the help of a mortar and pestle. Set aside.

3. 3

   Heat some ghee and oil in a pan. I used 2 tablespoons of ghee and a tablespoon of oil. Add in the broken cashew nut, ginger, curry leaves and green chillies. Roast on a low flame. Once the nuts are roasted add in the pepper-cumin mixture. Roast briefly for 20 seconds.

4. 4

   Add in the cooked rice-dal mixture and salt. Mix everything to combine. Saute briefly for a minute or two.

5. 5

   Remove off heat.