Called Ven Pongal in Tamil Nadu and Katte Pongali in Andhra Pradesh, this South Indian Moong Dal and Rice Khichdi is tempered with pepper, ginger, and cumin fried in loads of ghee.Also called Khara Pongal to distinguish it from the Sweet Pongal, this dish is a must for Sankranti and a much-favoured breakfast in South India.
Cuisine Andhra, Gluten Free, Indian, Karnataka, South Indian, Tamil Nadu
Servings 4People
Calories 304kcal
Equipment
Vessel (1/2 litre capacity)
Heavy Spoon or Ladle
Small Wok or Tempering Ladle
Ingredients
1/2CupRice
1/2CupMoong Dal
3CupsWater
Salt to Taste
For Tempering
1tspPepper Corns
1tspCumin Seeds
12 to 15Cashew Nuts(Broken to pieces)
1tspGrated Ginger
3tbspGhee
1/8tspAsafoetida
A Few Curry Leaves
Instructions
Optional
In a heavy-bottomed wok, over low flame, dry roast 1/2 cup moong dal for 2 to 3 minutes. The moong dal should just become aromatic and not change colour.
Using the back of a heavy ladle or a mortar and pestle, lightly crush the pepper corns. Apply just enough pressure to break a few peppercorns.
Cooking the Moong Dal-Rice Mix
Pressure cook 1/2 cup rice and 1/2 cup moong dal with 3 cups of water for 4 whistles.
Let the pressure cooker depressurize normally and take the rice-dal mix out of the cooker.
Add some salt to the dal-rice mix.
Using a heavy ladle, mix the cooked moong dal and rice well so that the dal gets mashed well.
Adding the Tempering
In a small kadai or a tempering ladle, over medium heat, melt 2 tbsp ghee. Do not stint on the ghee. It is the ghee that gives Ven Pongal its lovely flavour.
Add 1 tsp lightly crushed peppercorns and fry for a few seconds.
Add 1 tsp cumin seeds and 2 tbsp split cashews.
Stir-fry till they start to change colour.
Add 1 tsp grated ginger, 2 large pinches of asafoetida and a few curry leaves.
Stir-fry for a few seconds.
Add the tempering to the cooked dal-rice and mix well.
Serve hot Ven Pongal with Coconut Chutney, Avial or Kathirikai Gothsu.