One Pot Ven Pongal
A quick one pot variation of traditional Ven pongal | Kara pongal made with raw rice, moong dal, ghee and spices.
Ingredients
- 5 tbsp ghee or 3 tbsp ghee + 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp black pepper corns
- 1 sprig curry leaves
- ½ tsp grated ginger
- a pinch of asafoetida
- 10 to 12 broken cashews
- ½ cup raw rice
- 2 tbsp moong dal (roasted)
- 1½ cups water
- ½ cup milk
Instructions
- Wash rice and moong dal several times in water and keep aside. If moong dal is not roasted dry roast it for a few minutes before washing.
- In a pressure cooker heat ghee or ghee + oil.
- Add the cashews and roast till golden.
- Add cumin seeds, peppercorns, curry leaves, ginger, asafoetida and saute till it turns aromatic. Be careful not to burn it.
- Immediately add rice and moong dal and saute for a minute.
- Add water and milk. Mix well. Close the pressure cooker and cook on medium flame for 5 whistles and simmer for 5 minutes. Let the pressure release naturally.
- Open the pressure cooker and mix gently.
- Serve hot with sambar / chutney !!
Notes
- You can replace raw rice with oats and millets for a healthier option.
- Add ghee liberally and it helps to maintain the consistency of the pongal and enhances the flavour.
- Roast the moong dal till aromatic prior to cooking.
- Always useshort grain raw ricefor making ven pongal.
- Ven Pongal tastes best when served hot / warm. It tends to thicken after cooling. In that case add a little hot water or warm milk before serving.