“Ven Pongal” is the next popular dish to idli/ dosa of South India and, can be had for breakfast or dinner. It has a creamy texture and has a superior taste. This dish is prepared with rice and lentils and is spiced up with cumin, pepper, green chili and ginger. (There is another version of pongal which is sweet and is made on occasions, festivals, as offering to God and on the “Pongal” celebration day.)
Ingredients
- Long grain rice- 1 cup
- Moong dhal – ¾ cup
- Green chili – 2 (chopped)
- Ginger – ½ inch piece (crushed)
- Peppercorns- 1 teaspoon
- Cumin seeds – 1 tablespoon
- Curry leaves – 3 sprigs
- Cashews – 2 tablespoons
- Margarine – 3 tablespoons
- Salt to taste
Directions
1. Set a pan, melt 1 teaspoon of margarine and fry the moong dhal until it turns into golden yellow color. Set aside. Wash and cook rice, along with moong dhal with 4 to 5 cups of water. Cook the rice with salt. (We don’t want the grains of rice to be separate; rather it should be cooked to a creamy consistency)
2. Set a small pan, melt margarine, splutter cumin seeds, peppercorns, ginger and curry leaves. Add cashews and fry them till golden brown. Add this to the cooked rice and dhal. Mix the rice well and serve with sambhar, chutney or kothsu.
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