Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
- 1 cup seeraga samba rice
- ½ cup moong dal
- 3 tbsp ghee
- 1 tsp cumin seeds
- ½ tsp whole black peppercorns
- 1 tbsp grated ginger
- a pinch of hing
- 1 bunch of curry leaves
- 8 diced cashews
- 1 finely chopped green chilies
- 5 cups water
- Salt as needed
Process of making:
- Set aside the dal and rice after rinsing and washing them in a sieve.
- Melt the ghee in a saucepan.
- Once the ghee is hot, add the cumin seeds and black peppercorns. Add the curry leaves, asafoetida, chilies, ginger, and cashew nuts once the cumin seeds start to stagnate.
- Once the cashews have spun golden brown, add the rice and dal and merge extensively. Simmer for a moment or two before adding the salt and water. Mix fully. Set the valve to the sealing position and close it.
- Stress cook on elevated heat for 10 min, or use the Porridge method.
- Enable the pressure to innately discharge after cooking is completed before opening the case.
- Serve hot with sambar and coconut chutney.
- To thaw refrigerated Ven Pongal, add a couple of tablespoons of water, combine well, and microwave for a moment.
- Substitute ghee with coconut oil if you are a vegetarian.
Follow this process if you favour the traditional way of tempering at the finish:
- In a pressure cooker, cook roasted dal and rice with ginger and salt.
- The tempering process starts with the addition of cumin seeds to warm ghee, and then when it begins to stammer, cashew nuts, curry leaves, asafoetida, green chilies, and peppercorns are started adding.
- Saute them for several minutes once spilling over Pongal.