1.Raw or Basmathi Rice - 2 cups
2.Moong Dhal - 1 cup
3.Black pepper(cracked) - 1 tbsp
4.Cumin Seeds - 1 tsp
5.Ginger (Finely crushed) - 2 tbsp
6.Asafoetida(Hing) - a pinch
7.Cashew Nuts - 1 tbsp
8.Curry Leaves - few
9.Ghee - 2 tbsp
10.Salt - as reqd
11.Canola Oil - 2 tsp
1.Lightly dry roast the Rice and Dhal in the pressure pan till light golden brown. Wash the rice and dhal and keep it aside.
2.Heat little bit of oil in the pressure pan, fry the rice and dhal for 2 minutes.
3.Then add the hot water into the pan according to your rice variety. I used Basmathi rice (1:1) , for ven pongal added extra 1 cup of water to get mash.
4.Add the crushed ginger,asafoetida,salt ,crushed pepper corns, curry leaves,cumin seeds with this rice .
5.Cook it in medium flame and leave it to boil, after the first boil stir the rice and dhal mixture from the bottom.
5.Close the lid and allow to cook for 3 whistles. After the steam got down open the lid and mash it well with the backside of the spatula.
6.Now in separate pan heat ghee and fry the cashew nuts.Pour the roasted cashew nuts into the cooked rice - dhal mixture and mix it well.
6.Serve Hot the ven pongal with coconut chutney and Sambar.
7.We enjoyed this Soft Ven Pongal with coconut chutney for our yesterday's dinner.
This delicious Ven Pongal is going to be a part of: