VEG PONGAL

Jump To Recipe
pinit

VEG PONGAL

Cuisine: Courses:

Ingredients

For Tempering

Instructions

  1. Roasting Moong Dal:

    Pick moong lentils first to get rid of stones if any. Then heat a small pan or a small kadai and add the moong lentils.

    On a low flame stirring often roast the moong lentils till they become aromatic.

    The moong lentils only need to be roasted till they become aromatic. No need to brown them. Now take them in another bowl or you can use the same pan for rinsing.

     

  2. Rinsing Rice and Lentils

    Add rice in the bowl containing the roasted moong dal.

    Rinse both rice and roasted moong dal a couple of times with water.

  3. Cooking Rice and Moong Dal

    Drain very well and then add them in a pressure cooker.

    Now add the following ingredients – cumin seeds, asafetida (hing), and chopped ginger. Also add salt as per taste. 

    Pour 3 to 3.25 cups water. The amount of water to be added depends on the consistency you want and also on the quality of moong dal.

    Pressure cook on a medium to high flame for 7 to 8 whistles or 11 to 12 minutes.

    Let the pressure settle down on its own and then you remove the lid to check the doneness and consistency. If the pongal has a consistency like that of Pulao, then add ½ to 1 cup hot water and mix very well. 

    Both the rice and the moong dal should be cooked very well. If you want you can even slightly mash the cooked rice and moong lentils. If cooked well, then cover with the lid and keep aside.

  4. Tempering

    In another small pan, heat the ghee add the cumin seeds. Let them splutter.

    Then add the cashews. Fry until the cashews become light golden.

    Once they begin to get light golden, then add black peppercorns and 10 to 12 curry leaves.

    Stir very well and fry until the curry leaves become crisp. The black pepper should also be fried well.

     

  5. Making Ven Pongal

    Now pour this entire tempering on the pongal. Mix very well.

    Cover with the lid (with the vent weight/whistle on the lid) and keep ven pongal aside for 5 to 6 minutes. This allows the tempering flavors to infuse with the pongal and the aroma to stay in.

    Then remove the lid and serve hot with coconut chutney or Sambar.