Ven (Ghee) pongal is a typical South Indian preparation, traditionally made as an offering to God, as a part of the harvest festivities. This quick and simple comfort food can be made all year round and served for breakfast, lunch or dinner. Ven Pongal as the name suggests, gets its name & flavour from ghee. Fresh Sarda Farms ghee, made from cow’s milk, imparts an authentic flavour to the Ven Pongal and makes it more appetising.
- 1 cup Rice
- ¼ cup Moong dal
- 4 tablespoons Sarda Farms ghee
- 1 teaspoon black pepper
- 1 teaspoon cumin seeds
- 2 green chillies, chopped (optional)
- ½ teaspoon Turmeric powder
- ¼ teaspoon hing (Asafoetida)
- 10-12 curry leaves
- 7-8 cashew nuts
- ½ inch piece ginger , peeled and finely chopped or grated
- Salt to taste
Roast the moong dal in a pan on low heat till you get the typical aroma. Stir so that it does not burn.Cool and wash it along with the rice.
Pressure cook with about 2 ½ -3 cups of water till it becomes soft. (About 2 whistles and 15 minutes on low heat but the time may change depending on the quality of rice & dal)
Meanwhile dry roast the pepper and cumin in a pan on low heat.
Cool and crush them coarsely in a mortar and pestle.
In a sauce pan heat 3 tablespoons of ghee.
Add the crushed pepper, cumin, curry leaves, cashew nuts, hing, green chillies and ginger
Sauté for a few seconds till the cashew nuts start turning brown.
Reserve 2-3 cashew nuts for garnish.
Add turmeric powder & the cooked rice-dal mixture to the pan.
Add salt and mix.
Cook on low flame for 2-3 minutes.
Serve hot garnished with cashew nuts and 1-2 teaspoons of ghee (optional)
Notes : The consistency of Ven Pongal can be soft, a bit watery or dry. This recipe makes soft, almost khichdi like pongal. Depending on your preference & the quality of rice, the quantity of water may change.