Venn Pongal

Venn Pongal

By Chef Madhu Sneha

From Sunny Side Up

Prep: 10 minutes

Cook: 25 minutes

Method: Easy

Course: Rice

Type: Fusion

Key Ingredients:

South Indian version of the popular khichdi – very delicious

Ingredients

Rice 1 cup
Split skinless green gram (dhuli moong dal) ¼ cup
Ghee 1 tsp
Salt to taste
Ginger, chopped 1 tbsp
Asafoetida (hing) 1 pinch
Tempering
Ghee 1 tbsp
Black peppercorns 2 tsps
Cumin seeds 2 tsps
Curry leaves 10 to 12
Asafoetida (hing) 2 pinches
Cashewnuts 10 to 12

Methods

Wash rice and split green grams together in a colander.
Heat ghee in a pressure cooker, add ginger and asafoetida and saute for ½ minute. Add 4 cups of water, mix and bring the mixture to a boil. Add rice, split green gram and salt, mix well, cover the cooker with its lid and cook under pressure cook on medium heat till 4 whistles are given out.
Open the lid when the pressure reduces completely and lightly mash the mixture with a masher.
To make the tempering, heat ghee in a small non-stick pan, add peppercorns and saute for ½ minute. Add cashewnuts and saute till the nuts turn a light golden. Add cumin seeds, curry leaves and asafetida. Mix well and add the tempering to the pongal and mix well again.
Transfer into a serving bowl and serve hot.

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