Ghee Pongal / Ven Pongal

It’s a popular rice dish in Tamil Nadu & other south Indian states and Sri Lanka. It’s a very common breakfast. Mostly in weekend mornings I make it this ven pongal. It’s somewhat tricky to get right consistency.
In case if the rice is too thick or dry add milk to bring it to desired consistency.

If you want to make it spicier add pepper coarse powder to the pongal while mixing lastly.
It also can be made when you are in a hurry to cook a meal which will be satisfying and tasty too. This recipe is the typical Tamil style of making it and is called as the Ven Pongal.
This goes well with coconut chutney, sambar, kadappa….


Ingredients
Raw Rice – 1 cup
Moong Dal – ½ cup
Cashew – 15
Pepper – 1 tsp
Cumin Seeds – 1 tsp
Chopped Ginger – 1 tsp
Sliced Green Chilli – 3
Chopped Curry Leaves – 2 tsp
Chopped Coriander Leaves – 2 tsp
Salt
Ghee
Method
Wash rice & moong dal together and soak with water (4 ½ to 5 cups) for about 30 min.

Then add chopped ginger, coriander leaves, curry leaves & salt into the rice. Then add 2 tsp of ghee and pressure cook for 5 to 6 whistles.

The rice has to be cooked in such a way that it should be mushy. Let it cool for another 10 min.

Now open the cooker, once the pressure subsides and mash the contents well.

In a pan, add ghee and then fry cumin seeds, pepper, and cashews. Add fried items and mix everything well.

Add 2 tsp of ghee on the top of pongal. Once it melts in heat, it gives the extraordinary smell and makes this rice as so soft.

Now the hot & tasty pongal is ready to serve…