Ven pongal - Kara pongal

Preparation time : 10 mins

Cook time : 15 - 20 mins

Ven pongal is a traditional south-indian rice dish. My hubby is not a great fan of pongal, if I start to prepare pongal he would be keep on reminding me that pongal should be mushy and not too dry till the end of cooking. It came out very well. So thought of posting this recipe with perfect measurement. Pongal is very easy but little-bit tricky to prepare.

Ingredients needed :

Rice - 1/2 cup

Yellow moong dhal - 1/2 cup

Water - 3 &1/2 cups

Salt

For seasoning :

Ghee / oil - 2 tbsp

Asafoetida - a pinch

Red chilli - 1

Ginger - 1 inch piece finely chopped 

Cumin / jeera seeds - 1 tsp

Whole black Pepper - 1 1/2 tsp

Curry leaves - few

Cashews - few

Method :

1. Dry roast moong dhal slightly hot and keep it aside.
2. Soak rice for 15 minutes and pressure cook moong dhal and rice with 3 & 1/2 cups of water and salt and wait for 4- 5 whistles until mushy.
3. Once the pressure cooker subsides mash it well using ladle.
4. Heat ghee and oil in a pan add cumin seeds, whole black pepper, ginger, curry leaves ,red chilli, asafoetida and cashews till it gets slightly brown and turn off the flame.
5. Pour it to the mashed rice and dhal. Mix well till it spreads evenly.

Serve Pongal hot with sambar and chutney of your choice .

Tips :

• Roasted moong dhal gives nice flavor to the pongal, But do not over roast the moong dhal.
• If the pongal seemed to be too watery in the cooker, then u can heat in stove and mix well un-till the water evaporates .
• You can just add half an tsp of ghee and half an tsp of oil for tempering .
• We prefer pongal to be mushy , but if you prefer dry then add just 3 cups of water.

Serving size : 2