My husband and children like ven pongal with coconut chutney or sambhar and with medhu vada. My mother used to add turmeric powder to pongal and cook it to look like Kichdi. But in my in-laws house they cook a typical Ven Pongal. So I also adapted to this preparation.
Raw Rice - 1 cup
Moong Dal - 3/4 cup
Green Chilli - 2 to 3
Crushed Pepper & Jeera - 2 t.sp
Broken Cashew Nuts - 2 t.sp
Whole Pepper - 1 t.sp
Jeera - 1 t.sp
Grated ginger - 1 t.sp
Salt to taste
Ghee - 1/2 cup
Wash the rice and dal. Pressure cook both of them together with 31/2 cups of water, salt, chopped green chillies, crushed pepper & jeera, grated ginger. Cook for 2 whistles. Remove and let the pressure come out. Splutter the whole pepper and jeera in 1 t.sp ghee. Also fry the cashew nuts. When the pressure gets released open and add the fried ingredients and the rest of the ghee. Mix together without mashing the rice and dal too much. Serve hot with the chutney and sambhar of your choice.
And this Ven Pongal is being served to the Rice Mela event hosted by Srivalli of Cooking 4 All Seasons
Check out what the other RM runners are cooking today