Ven Pongal (Rice Lentil Dish)


  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • 1 cup uncooked rice
  • 1/2 cup yellow moong dal
  • 1/2 tsp turmeric powder
  • 4 1/2 tbsp ghee
  • 2 tbsp oil
  • 1 tsp asafoetida powder
  • 1” piece ginger, grated
  • A few curry leaves
  • Salt to taste
  • 2 tbsp grated fresh coconut (optional)
  • 2 tbsp cashews, halved and fried in ghee

Method –

  1. Powder coarsely the cumin seeds and peppercorns. Set aside
  2. Roast the rice and dal separately
  3. Mix together, wash well, add turmeric powder and 4 1/2 cups of water
  4. Pressure cook and set aside
  5. Heat the ghee and oil in a pan
  6. Add the cumin pepper powder, asafoetida powder, grated ginger and curry leaves
  7. Stir in the cooked rice and dal and add salt
  8. Add the grated coconut.
  9. If desired, pour in 1/2 cup water
  10. Garnish with fried cashews


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