Ven pongal / pepper pongal / milagu pongal

Ingredients

• 1 Cup Raw rice
• 1/2 Cup Moong Dhal
• 1 tsp Green chilly
• Salt (As per taste)
• 1 tblsp Pepper Corns
• 1 tblsp Cumin seeds
• 1 tblsp Ginger (Finely chopped)
• 10 Nos Curry leaves
• 1 tsp Mustard
• 6 Cashew (6 to 7 Nos; Optional)
• 2 tblsp Ghee
• 3 tblsp Oil

You may like

Pesto calabrese and it's creamy burrata - italian pesto with bell pepper and ricotta

Preparation

• Mix rice, moong dhal and soak it for 10 to 15 minutes.
• Pressure cook rice and Dhal with 4 Cups of water ( 1 rice + 1/2 Dhal = Normally we use 3 cups of water but for ven pongal we need to use extra water so use 4 Cups of water).Add salt.
  
• Once the pressure is released smash the mixture with spatula.Check for salt, if not enough add in this stage.
• In a pan add ghee& Oil, then add mustard seeds once it splutters add cashew, wait till it turns to golden brown color and add Cumin seeds & pepper corns let the both splutters and add curry leaves, ginger and green chillies.Saute all for 2 to 4 seconds and pour the mixture into the rice and Mix well.
  
• Transfer it to a bowl and serve hot with sambar and Medhu vadai.