Ven Pongal
Ingredients:
- Raw rice / pacharisi - 1 cup
- Paasi paruppu / moong dhal - 1/2 cup
- Salt to taste
- Water - 4 cups
- Cilantro - 1 tbsp finely chopped
To temper:
- Mustard - 1 tsp
- Urad dhal - 1 tsp
- Cumin seeds - 1 tsp
- Cashew nuts - 2 tsp
- Black Pepper - 1 tsp
- Curry leaf - 1 sprig
- Ghee - 1 tbsp
- Oil - 2 tsp (if required)
Procedure:
- Mix and clean raw rice and moong dhal
- Add water and salt
- Allow it to cook until its mushy. I cooked it for 5 whistles.
- Heat oil and ghee in a pan, add the ingredients given in "to temper" one by one and roast well
- Add it to cooked pongal
- Garnish with cilantro
- Very traditional ven pongal can be served with ulundu vadai, sambhar and coconut chutney
