Ven pongal
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Rice and moong dal cooked with cumin and black pepper
Course:
Main Course
Cuisine:
South Indian
Ingredients
Ingredients :
- 1 cup rice washed and drained I used white rice which is used traditionally. Feel free to substitute it with brown rice/ millets/ quinoa. They taste equally good
- 1/4 cup moong dal washed and drained
- 11/2 tsp ginger finely chopped reduce the qty if you dont like too much ginger
- 11/2 tsp pepper coarsely ground
- 11/2 tsp cumin
- 1 sprig curry leaves
- a big fat pinch asafoetida
- salt to taste
- 4 cups water more to bring it to the consistency you require
- 11/2 tbsp olive oil use ghee if not vegan
- 8 to 10 cashews sauteed in oil/ghee - optional for garnish
Instructions
-
Switch on the saute mode in your instant pot.
-
Add the olive oil and when it is hot, add the cumin seeds, finely chopped ginger, pepper, curry leaves and asafoetida. Saute for a minute. Be careful not to burn the spices.
-
Now add the moong dal to it and fry it for a minute.
-
When done, switch off the saute mode. Add the rice, 4 cups of water, salt as needed and cook in manual high for 15 minutes and natural pressure release.
-
Saute some cashew in olive oil/ghee and garnish the pongal with the nuts. Serve hot with sambar , gotsu or chutney!
Recipe Notes
If the pongal thickens when it cools down, add some hot water to dilute it to the consistency you desire.