Traditional South Indian Ven PongalVeg

1

In a pan over high heat, toast the split moong dal and rice together. Once the pan is hot, lower the flame and continue toasting until they become fragrant and turn a light golden brown.

2

Transfer the toasted rice and dal into a bowl, add water, and let it soak for at least 20 minutes to help release the starch.

3

Transfer the soaked mixture into a pressure cooker. Add four cups of water, finely chopped ginger, chopped green chilies, salt to taste, and a touch of turmeric powder. Mix well, cover, and cook for four whistles.

4

Once cooked, allow the pressure cooker to cool down naturally until the pressure has fully subsided before opening the lid.

5

In a separate pan, heat the ghee. Add the whole cashew nuts and fry them on low heat until they are golden brown and crunchy. Remove and set aside some for garnishing.

6

In the same ghee, add cumin seeds, whole black peppercorns, asafoetida (hing), and curry leaves. Sauté briefly.

7

Add the cooked rice and lentil mixture into the tempering along with the fried cashews. Mix everything together thoroughly to ensure the flavors are well distributed.

8

Garnish with the reserved cashew nuts and serve hot.