VEN PONGAL

Ingredients

For Pongal

• 350 gms Rice
• 150 gms Moong Dal (Dhuli)
• 8 gms Ginger (finely chopped)
• 5 gms Black Pepper Corns
• Salt to taste
• 700 ml Water

For Tempering

• 20 ml Cooking Oil (neutral)
• 25 ml Desi Ghee (plus extra for serving)
• 5 gms Cumin Seeds
• 3 gms Mustard Seeds
• 3 gms Black Pepper Corns
• 3 gms Asafoetida
• 15 gms Cashews (halved)
• 1 Sprig Curry Leaves
• 2 Whole Red Chilies

Method

1. In a small pan, roast the moong dal until fragrant and slightly golden.
2. Transfer to a bowl, add rice, and wash 3-4 times. Drain water.
3. Transfer rice and dal to a pressure cooker. Add water, salt, ginger, and peppercorns.
4. Cook on high heat for 3 whistles. Let pressure release naturally.
5. Open and mash/stir gently to combine rice and dal into a soft texture.
6. Heat oil and ghee in a pan. Add cumin and peppercorns; let cumin crackle.
7. Add asafoetida, red chilies, and cashews. Fry until cashews turn golden.
8. Add curry leaves and stir briefly.
9. Pour the tempering over the cooked pongal and mix well.
10. Adjust seasoning and serve hot.

Chef Tips

• Roasting the dal enhances aroma and flavor.
• Maintain a soft, slightly mushy consistency for authentic texture.
• Be cautious while frying peppercorns as they may splutter.
• Use generous ghee for richer taste.

Serving Suggestions

Serve hot with a drizzle of ghee. It pairs wonderfully with coconut chutney and sambar for a complete meal experience.

Chef of the Day

Mr. Lungdi Salemthar, a student of BCT 2nd Semester, has been selected as Chef of the Day for his disciplined work ethic, attention to detail, and extensive culinary knowledge at IIHMCA.