Step-by-Step Instructions

1. 1.Prepare Rice and Dal

   Add 1/2 cup raw rice and 1/4 cup moong dal to a bowl. Clean them nicely with water and drain the water.

2. 2.Pressure Cook

   Transfer the cleaned rice and dal to a pressure cooker. Add 3 & 1/2 cups of water and 1/2 teaspoon of salt. Close the pressure cooker and cook on high flame for a minimum of 4-5 whistles.

3. 3.Mash Cooked Mixture

   Once the pressure naturally releases, open the cooker and mash the cooked rice and dal mixture well with a ladle until it reaches a soft, creamy consistency.

4. 4.Prepare Tempering

   Heat a pan with 2 tablespoons of ghee. Add 1 teaspoon of cumin seeds, 1 tablespoon of black peppercorns, and 6-8 broken cashews.

5. 5.Add Aromatics

   Add 1/4 teaspoon of asafoetida, 1 tablespoon of finely chopped ginger, 2 chopped green chilies, and a few curry leaves to the pan.

6. 6.Sauté Tempering

   Sauté the tempering mixture until the cashews turn golden brown and the spices are fragrant, about 1-2 minutes.

7. 7.Combine and Mix

   Add the prepared tempering mixture to the cooked and mashed rice and dal in the pressure cooker. Mix everything well until fully combined.

8. 8.Serve

   The Ven Pongal is now ready to be served hot.