Ven Pongal - submitted by Dahlia on 03-27-2008
Ingredients
Raw rice - 1 cup
Green gram dal - 3/4 cup
Asaefoetida - a pinch
Salt - to taste
Ginger - 1" piece (grated)
Water - 5 cups
For tempering
Cumin seeds - 1 tsp
Whole black pepper - 1 tsp
Curry leaves - 6-7
Ghee - 2-3 tblsp
Cashew nuts - 6-7 
Method
1. Soak the rice and dal in 5 cups of water for minimum of 10 minutes.
2. Add required salt, grated ginger and asaefoetida to this mixture and pressure cook
for 3-4 whistles. (1-2 whistles more than making regular rice)
3. Heat ghee in a small pan, splatter cumin seeds, black pepper, curry leaves.
4. Add this to the cooked rice dal mixture after the pressure is released.
5. Fry the cashews in some ghee and add that too.
6. Mix everything together even when it is still hot. The rice and dal should be partly mashed up.
7. Serve piping hot with sambhar, coconut chutney and vadai. Comments Comment by Ganga Jey
Hi,
i just visited your site. The recipies are simple and easy to make with lots of varities.
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Comment by santhy renjith
hello team
I just visited your site.its wonderful having lot of recipes as simple as i like.Itries this item and it came out beautiful.
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Comment by Shalini Murthy
Hello Team, I visited your site yesterday, your site is just amazing with loads of interesting dishes. I am newly married so i have taken a note of the recipes and i tried Ven pongal today which came out pretty well. Great Site, Simple and useful. Please keep up the goodwork. Thanks Shalini
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