Ven Pongal/Kattu Pongal/Khara Pongal
South Indian lord of breakfasts/lunch Ven Pongal/Khara Pongal. Rice and dal/lentils cooked and tempered with cumin, pepper, ginger and ghee.
Pongal is the least difficult and simplest breakfast formula/recipe. I make it a point not to eat pongal in hotels/roadside eateries, as they for the most part utilize dalda. Making pongal at home is a breeze. It has only 2 stages. Cook rice and dal and after that do the flavouring/seasoning.
So, let’s get cracking it…shall we…!
- Rice: 1 cup
- Moong Dal: ½ Cup
- Black Pepper: ½ tsp (Nicely Grounded)
- Salt as required
- Water: 5 Cups
- Curry Leaves: 1 sprig
- Green Chillies: 2 nos
- Cashew nuts: 2 tbsp.
- Jeera: ¾ tsp
- Ghee: 2 to 3 tbsp
- First take the Rice and moong dal dry roast them in a pan initially till they leave fragrance. Soak and drain the rice and dal in water and keep it aside
- Now take pressure cooker and put 1 ½ tbsp of ghee and bring to it heat, put a portion of curry leaves, green chillies, jeera, salt and fry them for a second or two.
- Now add the rice and moong dal, and mix the whole mixture nicely and now add water again mix and close the lid of the cooker and cook it till 4 to 5 whistles on medium heat.
- Let the cooker cool down and get the tempering pan on heat now and add the remaining ghee to the pan, add the cashew nuts and jeera and curry leaves and add the mixture to rice and mix it.
- At this stage one can add more water if required and bring it to desired consistency. Pongal can be served with tamarind chutney or coconut chutney or sambar as traditionally done.