Ven Pongal
30 Minutes
Indian / Indian Fusion
A comforting South Indian classic made with Royal® Organic Sona Masoori Rice. Soft, creamy, and gently spiced with pepper, ginger, and ghee, this Ven Pongal is simple, nourishing, and perfect when paired with sambar and chutney.
Ingredients
For Pongal:
- Royal Organic Sona Masoori Rice – 1 cup
- Moong Dal – ½ cup
- Cumin Seeds – ½ tsp
- Pepper – ¼ tsp
- Ginger, grated – ½ tsp
- Turmeric Powder – pinch
- Salt – 2 tsp
- Ghee – 1 tbsp
- Warm Milk – 1 cup
For Tempering:
- Gingelly Oil – 2 tbsp
- Ghee – ¼ cup
- Cumin Seeds – 1 tsp
- Black Pepper – 1 tsp
- Cashew Nuts – ¼ cup
- Hing – ½ tsp
- Ginger, finely chopped – 1 tbsp
- Green Chilies, slit – 5
- Curry Leaves – 2 sprigs
- Coriander Leaves, chopped
Preparation
- Dry roast moong dal for 5 minutes.
- Add Sona Masoori rice and rinse both the rice and dals thoroughly.
- Add 5 ½ cups of water, along with all spices (cumin, pepper, grated ginger, turmeric powder, salt) and ghee.
- Pressure cook on medium to 4 whistles. Once pressure has released, add milk and mix well.
- For tempering, add gingelly oil, ghee, cumin seeds, black pepper, cashew nuts and hing. Fry until the cashews are golden.
- Add ginger, green chilies, curry leaves and coriander leaves to the tempering pot. Stir and add to the Pongal rice and dals mixture.
- Mix well and enjoy with sambar and chutney.
