Milagu Ven Pongal Recipe Made with Figaro Olive Oil
Milagu Ven Pongal is a delightful South Indian breakfast dish that is both comforting and nourishing. It is a high-protein vegetarian recipe, packed with flavors from cumin, black pepper, and ginger, and cooked with the goodness of Figaro Pure Olive Oil. This simple yet flavorful dish is perfect for any morning when you’re craving something savory and wholesome. Serve it with a side of Sakkarai Pongal, Vada Sambar, and Kathirikai Gothsu for a complete, satisfying South Indian breakfast spread.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 1 cup |
| Yellow Moong Dal (Split) | 1 cup |
| Salt | To taste |
| Figaro Pure Olive Oil | 2 tablespoons + extra for drizzling |
| Cumin seeds (Jeera) | 1 teaspoon |
| Fresh Ginger (grated) | 1-inch piece |
| Whole Black Peppercorns (coarsely pounded) | 1 teaspoon |
| Cashew nuts (halved) | 2 tablespoons |
| Curry leaves | 1 sprig |
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: South Indian
Course: South Indian Breakfast
Diet: High Protein, Vegetarian
Instructions
-
Cook the Rice and Lentils:
- Begin by cooking the rice and yellow moong dal (split) in a pressure cooker.
- Heat the pressure cooker on medium heat, and add 1 tablespoon of Figaro Pure Olive Oil.
- Add the rice, dal, and salt into the cooker, followed by 5 cups of water.
- Close the lid, place the weight on top, and cook until you hear the first whistle. Once the whistle sounds, reduce the heat to low and let it simmer for 3 to 4 minutes.
- After the simmering time, turn off the heat and allow the pressure to release naturally.
-
Prepare the Seasoning:
- While the pressure cooker is releasing steam, heat 1 tablespoon of Figaro Pure Olive Oil in a small pan over low heat.
- Add the cashew nuts to the pan and roast them until lightly browned and crisp, which should take about 2 minutes.
- Next, add 1 teaspoon of cumin seeds, 2 teaspoons of coarsely pounded black pepper, 1 tablespoon of grated ginger, and 1 sprig of curry leaves.
- Let the ingredients cook for a minute or two in the residual heat, ensuring that the ginger releases its aroma and the cumin seeds crackle.
- Turn off the heat and let the seasoning ingredients rest in the pan, allowing the flavors to blend.
-
Combine the Cooked Rice and Seasoning:
- Once the pressure has fully released from the cooker, open the lid, and gently fluff the rice and dal mixture with a fork.
- Add the prepared seasoning to the rice mixture, along with an additional 2 to 3 tablespoons of Figaro Pure Olive Oil.
- Stir everything together gently until the seasoning is evenly mixed through the rice and dal, infusing the Pongal with its rich, aromatic flavors.
-
Serve:
- Transfer the Ven Pongal to a serving dish. Drizzle with a little more Figaro Pure Olive Oil on top for an extra touch of richness.
- Serve this delicious Ven Pongal with a side of Sakkarai Pongal (sweet pongal), Vada Sambar, and Kathirikai Gothsu (eggplant in tangy gravy) for a complete, satisfying South Indian breakfast experience.
Tips & Variations
- Cashew nuts can be replaced with other nuts like almonds or peanuts if preferred.
- To make the dish spicier, you can add green chilies while roasting the spices.
- Ghee (clarified butter) can be used in place of olive oil for a more traditional taste, though Figaro Pure Olive Oil adds a subtle and healthy twist.
- Serve the Ven Pongal with a coconut chutney or tamarind chutney for additional flavors.
Nutritional Information (Approx.)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Protein | 8 g |
| Carbohydrates | 40 g |
| Fat | 9 g |
| Sodium | 250 mg |
| Fiber | 3 g |
| Sugar | 1 g |
This Milagu Ven Pongal is an embodiment of simple South Indian comfort food that doesn’t compromise on flavor or nutrition. The combination of moong dal, rice, and spices cooked together creates a soft, hearty dish, while the Figaro Olive Oil enhances the flavors with its rich, fruity taste. It’s a perfect dish for breakfast or as part of a festive meal.
