We are cooking up a treat.
It will be served shortly...
Ven pongal is also known as khara pongal which is generally served with ghee and is a regular breakfast meal in south Indian families.
Split Moong Dal: - ¼ cup + 2 tbsp.
Raw Rice: - 1 cup
Water: - 4 cups
Ghee: - 1.5 tbsp.
Salt: - to taste
Pepper: - ½ tsp.
Jeer: - 1 tsp.
Curry leaves: - few
Ginger (chopped finely):- ½ tbsp.
Oil: - 1 tbsp.
Hing:- ¼ tsp.
Dry roast moong dal until it turns slightly brown. Keep aside with raw rice.
Soak rice and dal for half an hour and then pressure cook moong dal and rice with water until mushy.
In a pan, heat ghee and fry the cashews. Keep aside.
In the same pan, heat oil and then put other ingredients of temper to it. Fry for about two minutes.
Add salt and hing. Stir well and cover with a lid for a minute.
Remove the lid and add cashews along with the tempered ingredients to the cooked pongal.
Stir well and now, add ghee.
Serve hot with sambar or chutney.
Serve hot with ghee or chutney or sambar.