Then things changed and I got married to a Tamilian. TH’s mom makes a mean pongal and it’s a favourite of mine now. She makes it every time we go home and this time I got to have it twice. Pics were taken in amma’s kitchen as she cooked so pardon the bad light quality.
Since Pongal festival is right around the corner, I thought this would be the best time to post this favourite recipe of mine!
1 cup raw rice
1/2 cup moong dal / paasi paruppu / cherupayar
1/2 tsp whole black peppercorns
1/2 tsp whole cumin / jeera seeds
A small piece of ginger
Salt to taste
1/2 tsp each of cumin (jeera) and black pepper powdered together
A few cashew nuts
A few curry leaves
1/4 tsp of hing / perungaayam / asafoetida
2 tbsp ghee + 2 tbsp oil
How to make Ven Pongal:
1. The rice and dal needs to be cooked together until mushy and soft. Amma soaks the moong dal in advance for 30 mins. This is optional but it ensures that the rice/dal mixture cooks well and evenly.
2. Add the soaked dal to washed rice (Add about 2.5 to 3 cups water) and place in a bowl in a pressure cooker. Add a few whole peppercorns and cumin seeds to this along with the ginger, chopped.
3. Cook for 3-4 whistles or 15-20 mins until the mixture is soft and mushy.
4. Heat the oil in a pan (you can use only ghee too) and add some more cumin seeds, curry leaves, cashew nuts, and the hing. Fry until the cashew nuts turn golden brown.
5. Add the cooked rice/dal mixture to this.
6. Add salt and stir well to combine all the ingredients. Once mixed well, add the ghee and stir again making sure everything is mixed thoroughly.
That’s it! Such simple ingredients and flavours but makes for a delicious dish!
The Pongal Festival is something else I am not very familiar with having never celebrated it as I grew up. I am trying to learn more about it so hopefully posting this Pongal recipe is the first step
Looking for Sakkarai Pongal Recipe? Look no further