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Comforting Ven Pongal

A rich, savory porridge made from rice and yellow moong lentils, heavily tempered with black peppercorns, cumin, ginger, cashew nuts, and generous amounts of ghee.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4
Course: Breakfast
Cuisine: Indian
Ingredients Method Video Notes

Ingredients
  

½ cup raw rice
½ cup moong dal
3½–4 cups water
1 tsp salt
3–4 tbsp ghee plus more
1 tsp cumin, 1–1½ tsp whole black pepper crushed
1-inch ginger chopped, pinch hing
8–10 cashews, curry leaves

Method
 

Dry-roast moong dal low heat until aromatic light golden 2–3 min.
    Wash rice+dal, pressure cook with 3½–4 cups water+salt 4–5 whistles until very soft
      porridge-like. Mash lightly.
        In small pan, heat ghee, fry cashews golden, add cumin, pepper, ginger, curry leaves, hing sizzle.
          Pour tempering over pongal, mix, adjust salt, extra ghee on top.
            Serve with coconut chutney and sambar, or simply with more ghee

              Video

              Notes

              Ratio flexible equal parts rice-dal or more rice. Freshly crushed pepper essential. More ghee always better.