Venn Pongal

9 ingredients
5 steps

Ingredients

  • 1 cup uncooked rice
  • 1/2 cup green gram dal (aka moong dal)
  • 1 1/2 teaspoons cumin seeds
  • 1 1/2 teaspoons black peppercorns
  • 12 cashews, quartered
  • 1/2 inch fresh ginger, minced
  • 1 teaspoon salt
  • 1/4 cup butter (aka clarified butter) or 1/4 cup ghee (aka clarified butter)
  • 4 -5 curry leaves (optional)

Directions

  1. 1
    Dry fry the green gram dal lightly.
  2. 2
    Put the dal, salt and rice in 3 cups water and bring to a boil, stirring often. Cover and cook about 20 minutes, stirring often until rice is soft and water is absorbed.
  3. 3
    Make a course powder of the cumin seeds and black pepper either in a morter and pestle or a spice grinder (I use a Magic Bullet).
  4. 4
    In a pan, heat ghee or butter, fry the cashews lightly and add the spice powder until it is scalded. Add the ginger and scald a bit more.
  5. 5
    Pour the mixture into the rice and stir well. Optionally, curry leaves may be added.

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