Ven Pongal | Mallika Badrinath | Indian Breakfast Recipes

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INGREDIENTS
Cooked Rice – 1 Cup
Dry Roasted Green Gram Dhal – 1/2 Cup
Salt – To Taste
Cumin Seeds – 1 Tsp
Pepper – 1/2 Tsp
Curry Leaves – 2 Springs
Ginger (Grated) – 1/2 inch piece
Asafoetida Powder – 1/4 Tsp
Fried Cashewnuts – As Required
Ghee/Oil – 3 Tblsp

METHOD
1. Cook rice in pressure cooker with 3 1/2 cups of water for 3 to 4 whistles until soft.
2. Cook light roasted Dhal in enough water, until it splits.
3. Mix both together. Mash lightly. Add salt and cook together for few minutes.
4. Heat oil, pepper, cumin, curry leaves, asafoetida and pour over pongal.
5. Add grated ginger. Mix well.
6. Transfer to serving dish. Add melted ghee, fried cashewnuts and serve hot.

Ginger Chutney/Pachadi: Scrape 11/2 inch piece of ginger. Grind in a mixie without adding water. Heat oil in a pan, fry the ginger, add thick tamarind extract, salt, jaggery, sambhar powder and cook until thick. Serve with Ven Pongal.