🇮🇳 Indian Vegetarian

Pongal Venpongal Style

Name: Pongal Venpongal Style
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tsp Ginger Garlic Paste; to taste Salt; 1, finely chopped Onion; 1, chopped Tomato; 1, slit Green Chili; 1 tsp Cumin Seeds; 3 tbsp Ghee; 1/2 tsp Turmeric Powder; 3/4 cup Rice; a pinch Asafoetida; 1 tsp Black Pepper; 1 cup, rinsed Yellow Moong Dal

🇮🇳 Indian

Pepper-warm ven pongal with cashews, the Tamil breakfast that outranks dosa on cold mornings. One-pot, gentle-spiced and ready in half an hour. Serve hot with papad, pickle and a big spoon of ghee.

Prep 15 min Cook 32 min Serves 3 Easy

Ingredients

Ginger Garlic Paste1 tsp
Saltto taste
Onion1, finely chopped
Tomato1, chopped
Green Chili1, slit
Cumin Seeds1 tsp
Ghee3 tbsp
Turmeric Powder1/2 tsp
Rice3/4 cup
Asafoetidaa pinch
Black Pepper1 tsp
Yellow Moong Dal1 cup, rinsed

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Combine the rice and rice, rinse twice, and keep them ready in a bowl.
2
Heat ghee in a pressure cooker and crackle cumin with a pinch of asafoetida.
3
Brown the onion lightly, stir in ginger garlic paste, then the tomato and spices with a splash of water.
4
Stir in the rice and rice, toast briefly, then add water, salt and half the cilantro.
5
Cook on high heat for the first whistles, then low for ten minutes; open, stir vigourously — it should be soft and loose — and finish with ghee.

Chef's tip

Resting the finished dish for five minutes off the heat lets the spices settle and deepen.

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Watch how it's made

Video: Ven Pongal | Pongal Special Recipe | How To Make Ven Pongal | South Indian Style Ven Pongal | Varun · on YouTube