Ven Pongal

Pongal a popular dish of South India made for breakfast.
Pongal is a festival that reminds me of my childhood memories of celebrating at the village with grandparents and all the relatives in our street. Its a four-day celebration starting from Bogi, Pongal, Mattu Pongal, and Kanum Pongal. The traditional Pongal is not made this way. The original Pongal is a bland version which goes well with Bhagavan curry, a tangy and spicy dish with all the veggies. As Pongal is a harvest festival we have all fresh veggies go into it.

This recipe of Pongal goes well with sambar and chutney and add vada to make it a special treat.

Preparation Time: 10 mins |Cooking Time: 25 mins |Serves: 4

Ingredients:
Moong dal - 1/4 cup
Rice - 1cup
Asafoetida/Hing/Perungayam - a pinch
Water - 5 cups

For Tempering:
Black Pepper - 1/2 tsp
Jeera - 1/2 tsp
Cashews - 6 to 7 broken
Green chili - 3 cut or slice
Ginger - 1/2 inch sliced
Curry leaves
Cilantro 

Method:

• Fry the dal a while to get the aroma. This step is completely optional.

• Add rice, wash.

• Add 5 cups of water, salt, and hing. Pressure cook for 4 to 5 whistles.

• Meanwhile, keep tempering ingredients ready.

• Temper with jeera and pepper. As it starts to pop add cashew and keep adding all other ingredients one by one.

• Add the tempering to the Pongal. Mix well, add ghee.

• Serve with extra ghee on top.