South Indian Rice and Lentil Pudding (Ven Pongal Recipe)
Ven Pongal is a comforting South Indian dish made with rice and moong dal, infused with ghee, spices, and a delightful tempering of cashews, cumin, black pepper, and curry leaves. It is a popular dish often served for breakfast, especially with vada, sambar, and filter coffee. Known for its simplicity, high protein content, and soothing flavors, this dish is an ideal start to your day, combining nutrition with taste.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pilli Moong Dal (Yellow Moong Dal) | 1 cup |
| Rice | 1 cup |
| Salt | To taste |
| Ghee | 2 tbsp |
| Cumin Seeds (Jeera) | 1 tsp |
| Black Pepper (Whole) | 1 tsp (crushed) |
| Fresh Ginger (Grated) | 1 inch piece |
| Cashews | 2 tbsp (halved) |
| Curry Leaves (Kadhi Patta) | 1 sprig |
Preparation Time: 5 minutes
Cooking Time: 40 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: South Indian
Course: South Indian Breakfast
Diet: High Protein Vegetarian
Instructions:
-
Cooking the Base:
- Begin by heating 1 tablespoon of ghee in a pressure cooker.
- Add the moong dal to the ghee and sauté it for about 1 minute until it starts to release a subtle aroma.
- Now, add the rice to the cooker, followed by 5 cups of water and a pinch of salt (or to taste).
- Close the pressure cooker and cook for 1 whistle. Once the pressure builds, reduce the heat and allow it to simmer for 3 to 4 minutes.
- After the cooking time, turn off the heat and let the pressure naturally release.
-
-
Preparing the Tempering:
- While the rice and dal are cooking, heat the remaining 1 tablespoon of ghee in a small pan.
- Once the ghee is hot, add the cashews and sauté them until golden brown.
- To the cashews, add the cumin seeds, black pepper, grated ginger, and curry leaves. Fry the spices for about 10 seconds, just until fragrant.
- Turn off the heat and set the tempering aside.
-
Combining the Tempering with the Cooked Mixture:
- Once the pressure is released from the cooker, open the lid and gently fluff the rice and moong dal mixture.
- Pour the tempering with the ghee and spices into the cooker over the cooked rice and dal mixture.
- Add another 1 to 2 tablespoons of ghee for extra richness and flavor, and stir everything together to combine well.
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Serving:
- Serve this warm and flavorful Ven Pongal immediately.
- For an authentic South Indian breakfast experience, serve Ven Pongal with crispy vadas, tangy sambar, and a cup of filter coffee.
Tips for the Perfect Ven Pongal:
- Rice and Dal Ratio: You can adjust the ratio of rice to dal depending on how soft or firm you prefer your Pongal. For a creamier texture, use a bit more moong dal.
- Spices and Ghee: The ghee plays a crucial role in giving Ven Pongal its signature rich flavor. You can add more ghee if you prefer a richer taste.
- Optional Add-ins: Some people like to add black pepper or even a dash of asafoetida (hing) for an additional layer of flavor.
Ven Pongal is a wholesome, nourishing dish that brings together the goodness of lentils, rice, and ghee, making it a satisfying choice for breakfast or a light meal. Enjoy the flavors of South India right at your home with this easy-to-follow recipe.
