Ven Pongal - South Indian Style

Step 1: Roast Rava

In a pan, add 1/2 cup of rava. Roast it on medium flame for 2-3 minutes until it turns aromatic. Once roasted, transfer the rava to a bowl and keep it aside.

Step 2: Dry Roast Moong Dal

In the same pan, add 1/4 cup of moong dal. Dry roast the moong dal on low flame for 2 minutes until it becomes slightly fragrant.

Step 3: Cook Moong Dal

Wash the roasted moong dal thoroughly under running water. Transfer the washed dal to a pressure cooker. Add 1/8 teaspoon of turmeric powder and enough water to cover the dal (approximately 1 cup). Close the lid and cook for 4-5 whistles until the dal is soft and well-cooked.

Step 4: Prepare Tempering

In a pan, heat 1 tablespoon of oil and 1 tablespoon of ghee. Add 10 cashew nuts and roast them for a few seconds until they start to turn light golden. Then, add 1 teaspoon of cumin seeds and 1 teaspoon of peppercorns, and sauté for a few seconds.

Step 5: Add Aromatics to Tempering

Add 1/2 teaspoon of asafoetida, 2 slit green chilies, 1/2 inch of finely chopped ginger, and a few curry leaves to the pan. Sauté for about 30 seconds until the flavors are released.

Step 6: Combine and Cook Pongal

Add 1.5 cups of water to the tempering mixture and season with salt to taste. Bring the mixture to a rolling boil. Once boiling, add the roasted rava and stir continuously to prevent lumps. Immediately add the cooked moong dal and mix everything thoroughly.

Step 7: Simmer and Serve

Cover the pan with a lid and cook on low heat for 5 minutes, allowing the rava to absorb the water and cook through. After 5 minutes, remove the lid, give it a final mix, and serve hot with sambar and chutney.

• Adjust the amount of water to achieve your desired Pongal consistency.

• For a spicier Pongal, increase the number of green chilies or add a pinch of red chili powder.

• Ensure the rava is roasted until aromatic but not browned to maintain the light color of the Pongal.

• Add finely chopped vegetables like carrots or peas for added nutrition and flavor.

• For a richer taste, you can increase the amount of ghee used in the tempering.