Tamil Nadu Pongal Ven Pongal Pepper Ghee Comfort Dish

Method

1. 1

   Wash rice and moong dal together.

2. 2

   Pressure cook together with 4 cups water for 4 to 5 whistles until completely soft and the mixture is very thick and porridge-like.

3. 3

   Or cook in an open pot on medium-low for 25 to 30 minutes.

4. 4

   Mash lightly. The pongal should be thick, soft and the rice and dal should have merged completely. Season with salt.

5. 5

   For tempering: heat 3 tbsp ghee in a small pan.

6. 6

   Add cumin — sizzle. Add coarsely crushed black pepper — it will pop and sputter.

7. 7

   Add asafoetida, curry leaves, grated ginger and cashews. Fry until cashews are golden.

8. 8

   Pour the entire tempering over the pongal. Mix well.

9. 9

   Serve hot with sambar and coconut chutney.