Ven Pongal is a traditional South Indian Dish prepared with Rice and Yellow Lentil (Yellow Moong Dal). I add lots of Cabbage while preparing this dish. Once it is ready for serving, no one will guess that Cabbage has gone into this preparation. My daughters don’t like cabbage and this was the perfect way to make them eat it. The tempering of Black Pepper, Cashews and Cumin Seeds in Ghee enhances the taste of this dish.
Rice – 1 cup
Yellow Moong Dal (Pasi Paruppu) – ½ cup
Oil – 1 tsp
Cumin Seeds – ½ tsp
Finely chopped Cabbage – 3 cups
Water – 5 to 6 cups (depending on the variety of the Rice)
Ghee – 3 to 4 tbsp
Cashews – 2 tbsp
Cumin Seeds – 1 tsp
Lightly Pounded Black Pepper – 1 to 2 tsp
Grated Ginger – 1 inch long piece
Green Chilli – 2 (Finely chopped
Curry Leaves – from 2 sprigs
Wash and rinse the Rice twice or thrice. Strain the water.
Heat a tsp of Oil in a pressure cooker. Add Cumin Seed and allow them to crackle. Add the rinsed Dal and Rice. Stir cook for 2 to 3 minutes in medium flame. Add the finely chopped Cabbage. Add 5 ½ to 6 cups of water. Add the required Salt. Mix well. Adjust Salt, if required.
Pressure cook for 3 to 4 whistles over medium flame and then in low flame for 5 minutes. Allow the pressure to drop. Open the lid and mash the rice lightly.
Heat 3 tbsp of Ghee in a broad pan. Add Cashews and roast for a minute in low flame. Add Cumin Seeds and the slightly bounded Black Pepper. Allow the Cumin Seeds to sizzle. Add the chopped Green Chillies, Grated Ginger and Curry Leaves. Stir for a minute in medium flame.
Add the cooked Rice, Dal and Cabbage mixture. Stir well. Simmer for 2 to 3 minutes in low flame.
Transfer to a serving bowl.
Generally people make this Pongal in a mushy for. I prefer it medium mushy and so, adjust the water abd cooking time accordingly.