Ven Pongal | Indian Breakfast Recipes

Ven Pongal is one of the favourite breakfast items in our house. This is my DH's specialty dishes. We made this on the Pongal day, with sakkarai pongal.

Ingredients:
Raw Rice - 3/4 cup
Moong dhal  - 3/4 cup
Ghee - 1 1/2 tbsp
Peppercorns - 1 tsp
Cumin seeds - 1 1/2 tsp
Ginger - 1" piece - chop finely
Curry leaves - 5 or 6
Asafoetida - 1/2 tsp
Cashew nuts - 8
Salt - to taste

Method:
Wash and soak dhal for 30 mins. Add rice and dhal in a pressure cooker and and 5 cups of water with required salt and 1/4 tsp of asafoetida and pressure cook for 4 whistles. Heat 1/2 tbsp of ghee in a small kadai and saute the cashewnuts and set aside. Heat the remaining ghee and add 1/4 tsp of asafoetida, pepper corns, cumin seeds, ginger, curry leaves and saute for 2 mins and remove from heat. When the rice-dhal is cooked, mix with a ladle to mash coarsely and add the seasoning with the cashew nuts. Serve hot with sambhar and chutney.
I am sending this to Pongal Feast Event by Kurinji Kathambam.