Breakfast · Tamil Nadu

Ven Pongal

Tamil Nadu's soft, savoury rice and moong dal porridge, cooked mushy and finished with a ghee tadka of whole pepper, cumin, ginger and cashews.

Prep 10 min · Cook 25 min · Total 35 min · Serves 4

Ingredients

Pongal

• 1 cup Raw rice
• ½ cup Split yellow moong dal
• 4 ½ cups Water
• 1 tsp Salt

Tadka

• 3 tbsp Ghee
• 1 tsp Black peppercorns
• 1 tsp Cumin seeds
• 1 inch Ginger, finely chopped
• 12 Cashews, halved
• 1 sprig Curry leaves
• 1 pinch Asafoetida

Method

1. Roast the dal. Dry-roast the moong dal in the pressure cooker over low heat until it smells nutty and just starts to colour. Add the rice and rinse both together twice.
2. Cook. Add the water and salt and pressure-cook for 4 to 5 whistles, or simmer covered for 30 minutes, stirring now and then, until both are completely soft.
3. Mash. Mash well with a ladle into a soft, porridge-like mass, adding a splash of hot water if it is stiff. It thickens as it stands.
4. Tadka. Heat 2 tbsp ghee and fry the cashews until golden. Add the pepper, cumin, ginger, curry leaves and asafoetida and fry for 30 seconds.
5. Serve. Pour the tadka over the pongal, add the last spoon of ghee and mix. Serve hot with coconut chutney and sambar or gothsu.

Tips

Pongal should be loose enough to slide off a spoon when served. Make it a little wetter than you think; it sets as it cools.