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Name: Ven Pongal
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: /2 cup Raw rice; 1/4 cup Split yellow moong dal (pasi paruppu); 8 Cashew nuts; Salt needed; For the seasoning; 1 1/2 tbsp Oil; 1 1/2 tbsp Ghee; 1 inch Ginger finely chopped; 1 tsp Cumin seeds (jeeragam); 1 tsp Whole black pepper (milagu); Curry leaves few

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INGREDIENTS

/2 cup Raw rice
1/4 cup Split yellow moong dal (pasi paruppu)
8 Cashew nuts
Salt needed
For the seasoning
1 1/2 tbsp Oil
1 1/2 tbsp Ghee
1 inch Ginger finely ; chopped
1 tsp Cumin seeds (jeeragam)
1 tsp Whole black pepper (milagu)
Curry leaves few

INSTRUCTIONS

Dry roast moong dal and rice separately until it is hot to touch. Do not over fry it.

Fry cashew nuts in a tsp of ghee and keep it aside.

Method to make Khara pongal

Mix both rice and dal, wash and pressure cook adding salt, 2 1/2 - 3 cups of water for 4-5 whistles.(I used old rice, so added 3 cups of water). The rice has to be cooked in such a way that it should be mushy.

Open the cooker, once the pressure subsides. Mash the rice and dal well, when it is hot.

Heat oil + ghee, add pepper, cumin seeds, saute for a few seconds, then add finely chopped ginger, curry leaves, saute for 2-3 seconds and pour it over the rice + dal mix.

Add fried cashew nuts and mix everything well.

Alternatively you can add rice+dal mix to the seasoning as I have done and mix well on low flame for 2 minutes.

Turn off the heat and serve hot with sambar or gothsu or coconut chutney.

NOTES

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Ven Pongal

/2 cup Raw rice
1/4 cup Split yellow moong dal (pasi paruppu)
8 Cashew nuts
 Salt needed
 For the seasoning
1 1/2 tbsp Oil
1 1/2 tbsp Ghee
1 inch Ginger finely chopped
1 tsp Cumin seeds (jeeragam)
1 tsp Whole black pepper (milagu)
 Curry leaves few

Dry roast moong dal and rice separately until it is hot to touch. Do not over fry it.

Fry cashew nuts in a tsp of ghee and keep it aside.

Method to make Khara pongal
Mix both rice and dal, wash and pressure cook adding salt, 2 1/2 - 3 cups of water for 4-5 whistles.(I used old rice, so added 3 cups of water). The rice has to be cooked in such a way that it should be mushy.
Open the cooker, once the pressure subsides. Mash the rice and dal well, when it is hot.

Heat oil + ghee, add pepper, cumin seeds, saute for a few seconds, then add finely chopped ginger, curry leaves, saute for 2-3 seconds and pour it over the rice + dal mix.
Add fried cashew nuts and mix everything well.

Alternatively you can add rice+dal mix to the seasoning as I have done and mix well on low flame for 2 minutes.

Turn off the heat and serve hot with sambar or gothsu or coconut chutney.

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Nutrition

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Serving Size: 1 (139g)
Recipe Makes: 1

Calories: 1081
Calories from Fat: 1043 (96%)

Amt Per Serving		% DV

	Total Fat 115.9g	155 %
	Saturated Fat 25.7g	128 %
	Monounsaturated Fat 36.6g
	Polyunsanturated Fat 47.7g
Cholesterol 50.3mg		15 %
Sodium 140.2mg		5 %
Potassium 200mg		5 %
Total Carbohydrate 11.3g		3 %
	Dietary Fiber 1g	4 %
	Sugars, other 10.2g
Protein 5.5g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1081

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