RCI-VG.004.1513.001
Ven Pongal
Ethnicity - South Indian Type of meal - Party, Lunch, Dinner
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- cup: Raw rice1 unit
- cup: milk½ unit
- cup: green gram dal1/3 unit
- tsp: black pepper11/2 unit
- 1 unit
- tbs: Broken cashew nuts1 unit
- tbs: Finely cut ginger (optional)1 unit
- 1 unit
- tbs: ghee2 unit
- 5 unit
- 1 unit
Method
1
Rinse the raw rice and green gram dal separately under cold water until the water runs clear, then drain thoroughly.
2
Heat 1 tablespoon of ghee in a large heavy-bottomed pot over medium heat and add the cashew nuts, stirring constantly until they turn golden brown.
2 minutes
3
Remove the fried cashew nuts from the pot and set aside, then add the remaining ghee to the same pot.
4
Add the cumin seeds and let them splutter for 30 seconds, then add the finely cut ginger and curry leaves, stirring for another 30 seconds until fragrant.
1 minutes
5
Add the drained green gram dal to the pot and roast for 2 minutes, stirring occasionally to prevent sticking.
2 minutes
6
Add the drained rice to the pot and roast together with the dal for 3-4 minutes, stirring frequently until the rice grains turn slightly translucent at the edges.
4 minutes
7
Pour in the water and add salt to taste, then bring the mixture to a boil over high heat.
2 minutes
8
Reduce the heat to medium-low and simmer uncovered for 15-18 minutes until the rice and dal are completely cooked and the water is absorbed, stirring occasionally.
17 minutes
9
Coarsely crush the black pepper and add it to the pot along with the reserved fried cashew nuts, then stir well to combine.
1 minutes
10
Pour in the milk and stir gently to incorporate it throughout the pongal.
11
Cook for another 2-3 minutes over medium heat until the mixture is well blended and reaches a creamy consistency.
3 minutes
12
Transfer the Ven Pongal to a serving bowl and serve hot, optionally garnishing with extra curry leaves and cashew nuts if desired.