Milagu Ven Pongal Recipe Made with Figaro Olive Oil
Milagu Ven Pongal, a savory, comforting dish, is a breakfast favorite in Southern India, particularly during the festival of Pongal. While it’s traditionally served as a festive dish, it has become a beloved staple for tiffin and breakfast across the region. This recipe brings together the richness of rice and yellow moong dal, infused with the warmth of spices, topped with a fragrant tadka of ghee, ginger, and crushed black pepper. Perfect for those looking to enjoy a high-protein, vegetarian meal to start their day, this version incorporates Figaro Extra Virgin Olive Oil, offering a healthier alternative to traditional ghee without sacrificing flavor.
Cuisine: South Indian Recipes
Course: South Indian Breakfast
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 1 cup |
| Yellow Moong Dal (Split) | 1 cup |
| Salt | To taste |
| For Seasoning | |
| Extra Virgin Olive Oil | 2 tablespoons + more |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Ginger | 1-inch piece, grated |
| Whole Black Peppercorns | 1 teaspoon, coarsely pounded |
| Cashew Nuts | 2 tablespoons, halved |
| Curry Leaves | 1 sprig |
Preparation Time
10 minutes
Cooking Time
40 minutes
Instructions
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Cook the Rice and Dal: Begin by preparing the rice and dal in a pressure cooker. Heat the cooker over medium heat and add 1 tablespoon of Figaro Extra Virgin Olive Oil. To the oil, add the rice, yellow moong dal, and salt. Pour in 5 cups of water, cover the pressure cooker with the lid, and place the weight on top. Cook until the first whistle sounds, then reduce the heat to low and let it simmer for 3 to 4 minutes. After this, turn off the heat and allow the pressure to release naturally.
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Prepare the Seasoning: While the pressure is releasing from the cooker, heat a small pan on low flame and add 1 tablespoon of Figaro Extra Virgin Olive Oil. Once the oil is warm, add the halved cashew nuts. Roast them gently on low heat until they are lightly browned. Next, stir in the cumin seeds, crushed black pepper, grated ginger, and torn curry leaves. Turn off the heat and mix everything together, allowing the residual heat to infuse the spices and nuts.
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Combine the Ingredients: Once the pressure has completely released from the cooker, open the lid and gently fluff the rice and dal mixture. Pour the prepared seasoning into the cooked rice and dal. Add an additional 2 to 3 tablespoons of Figaro Extra Virgin Olive Oil to enrich the flavor. Stir everything together until well combined, ensuring that the seasoning is evenly distributed.
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Serve: Serve your Milagu Ven Pongal hot for a delicious and nutritious Sunday breakfast. Pair it with Sakkarai Pongal, Vada Sambar, and Kathirikai Gothsu (Eggplant in a tangy gravy) for a complete South Indian breakfast spread.
Enjoy this hearty, high-protein vegetarian dish as part of your morning meal, offering both the comfort of traditional South Indian flavors and the goodness of olive oil. With Figaro Extra Virgin Olive Oil, you elevate this dish to a healthier and equally delicious level, making it an ideal start to your day!
