Ven Pongal

How to Prepare

1. Rinse 5 cups of raw rice and 2.5 cups of moong dal thoroughly until the water runs clear.
2. In a pressure cooker, add the rinsed rice and dal along with 20 cups of water and 2 teaspoons of salt. Pressure cook for 3 whistles on medium heat.
3. Once the pressure releases naturally, open the cooker and mash the cooked rice and dal mixture lightly with a ladle.
4. In a large pan, heat 5 tablespoons of ghee over medium heat. Add 5 teaspoons of cumin seeds
5. 5 teaspoons of black peppercorns, and 20 curry leaves. Sauté until the spices crackle.
6. Add the cooked rice-dal mixture to the pan and mix well to combine with the tempering.
7. Add 2.5 cups of hot water if the mixture is too thick, and adjust the consistency to your preference. Simmer for 5 minutes.
8. Garnish with 1 cup of roasted cashew nuts and serve hot with coconut chutney or sambar.