VEN PONGAL / KHARA PONGAL

INGREDIENTS:

• 1 cup Raw Rice
• 1/2 cup Moong Dal
• 2 tbsp Ghee / Clarified Butter
• 1/4 tsp Hing / Asafoetida
• 2-3 Green Chilies
• 1 inch Ginger (Grated or Sliced or Chopped)
• 5 cup Water
• Salt to taste

   FOR TEMPERING:

• 2 tbsp Ghee
• 10-12 Cashew nuts
• 1 tsp Pepper corns
• 2 tsp Cumin Seeds
• 1 spring Curry leaves

METHOD:

1. Dry roast rice and dal over medium heat for a couple of minutes. Dal should not change its color. The moong dal only need to be roasted till they become aromatic. Now turn off the heat and rinse it in water for a couple of times.

2. Melt Ghee in a cooker and add asafoetida, ginger (finely chopped) and green chilies. Sauté for a minute and add the rice and dal. Mix it well with the ghee and then add water. Also add required salt, Cover and let it cook for 4 whistles on a medium heat.

3. Both the rice and moong dal should be cooked until turns soft and mushy,  that is the reason more water is needed.

4. Melt ghee in another pan and add cashews, fry till they turns light golden. Add pepper corns (Roughly crushed Peppercorn can be added instead whole ones). Also add in cumin seeds and curry leaves. Mix it once and turn off the heat.

5. Add the tempering to the pongal and mix well. More ghee can be added at the end to get nice aroma and taste. Cover the lid and keep aside for 5 to 6 minutes to allow the tempering flavours to infuse with the pongal.

6. Then remove the lid and that's it our Ven pogal is ready to be served hot with coconut chutney, sambar and vada or pickle or curd or salad.

7. There are many possible variations of Ven Pongal. At times grated coconut can be added. Some chopped vegetables can be added to make a mix veg pongal.  The raw rice can be substituted with brown rice, millets, oats or quinoa.