Ven Pongal Recipe Soft, Creamy South Indian Comfort Food

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor while being a healthier fat.

moong dal

🥗Healthier: red lentils

💰Cheaper: yellow split peas

Red lentils cook faster and are often less expensive.

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Peanuts provide a similar crunch at a lower cost.

black pepper

🥗Healthier: white pepper

💰Cheaper: black pepper

White pepper offers a milder flavor, suitable for those sensitive to spice.

Rinse the short-grain rice and split yellow moong dal together until the water runs clear.

In a pot, combine the rinsed rice, dal, and water. Bring to a boil, then reduce the heat and simmer until the rice and dal are soft and creamy.

In a separate pan, heat the ghee over medium heat. Add the crushed black peppercorns and cumin seeds, and sauté until fragrant.

Add the finely chopped ginger, halved cashew nuts, and curry leaves to the ghee mixture. Sauté for a few minutes until the nuts are golden brown.

Pour the tempering mixture over the cooked rice and dal. Stir well to combine. Adjust salt to taste.

Serve hot with coconut chutney or sambar.

Cooking Techniques

Spice Level:

Dietary

Allergens