Ven Pongal is a Protein rich Breakfast and Lunch recipe. It is offered as one of the many offerings to Lord Vishnu and Devi Durga. But, the Ven Pongal prepared in the temple is slightly different from the recipe which follows. Ven Pongal can be considered as a comfort food.
Raw Rice – 1 cup
Pasi Paruppu (Moong Dal / Split yellow Green Gram) – ½ cup
Cashew Nuts – 2 tbsp or more as desired\
Curry Leaves – 2 strand
Ginger (Grated) – 1 ½ tsp
Hing (Asafoetida) – one small pinch
Crushed Pepper Corn – ½ tsp
Cumin (Jeera) Seed – ½ tsp
Salt to taste
Oil – 1 ½ tbsp
Ghee – 1 ½ tbsp
Dry roast the Dal for a couple of minutes till it changes its color little.
Add the Rice and roast till the rice becomes hot to touch.
Wash the Dal and Rice and cook them together in 3 to 3 ½ cups of water in a pressure cooker.
Transfer the cooked Rice and Dal to a bowl and mash it lightly with a ladder.
Heat the Oil and Ghee in a broad pan. Add Jeera.
When it crackles, add crushed Pepper Corns. Add Cashews, Curry Leaves and crushed Ginger, Asafoetida.
Stir fry till the Cashews become crispy. Add the cooked Rice and Dal.
Mix well and simmer for a couple of minutes.
Serve Ven Pongal with Sambar or Chutney or both.
This Ven Pongal can also be prepared to a creamy consistency by adding another ½ cup of water to the cooked Rice and Dal and then mashing them together.