Ven Pongal - Cooking With Sapana

For the second day of BM#36 , second week under Pongal recipes , I tried to make the very authentic Ven pongal. I have adapted the recipe from here and served it with chana masala . This was the first time I made this Ven Pongal ; it was something like Moong dal Khichdi that I often make. However I must say we all loved it ,and I will definitely include it in my menu . So let’s start the recipe . Yum

Ingredients:
1 cup Raw rice
1/4 cup Split Moong Dal
Salt to taste
4 cup water or as required

To temper:
A pinch asefetida
1 teaspoon cumin seeds
10-12 Black pepper
10-12 Cashew nuts
10-12 curry leaves
1 teaspoon Ginger, grated
4-5 tablespoon Clarified Butter

Method:
Dry roast rice and moong dal in a wok . This step is purely optional.
Wash rice and dal together in running water three to four times till the water is clear.
Add 4 cups of water and salt in it and transfer the whole contents in pressure cooker. Cook for 3-4 whistles.
Heat clarified butter in a pan , add peppercorn ,ginger , cumin seeds , asefetida and curry leaves followed by cashew nuts . Stir for 5-6 seconds and remove from heat.
Open the lid of pressure cooker when all the steam evaporates.Pour the tempering over the cooked pongal and mix well.