Name: Ven Pongal
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 1 cups Basmati Rice; 0.5 cups Yellow Lentils; 3 tbsp Ghee; 1 tsp Black Pepper Powder; 1 tsp Cumin Seeds; 12 pieces Cashews; 1 tsp Ginger Paste; 10 leaves Curry Leaves; 0.25 tsp Asafoetida; 1.25 tsp Salt; 4.5 cups Water

Step-by-Step Instructions

Dry-roast yellow moong dal in a pan until fragrant, wash together with basmati rice.

Pressure cook rice and lentils with water and salt for 5 whistles until very soft and mushy.

Heat ghee in a small pan, roast cashews until golden, then add cumin seeds, whole peppercorns, ginger paste, curry leaves, and asafoetida.

Pour hot ghee tempering over the cooked pongal and mix thoroughly.

Serve hot with coconut chutney and sambar.

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