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Gather all the ingredients required for making Ven Pongal, including rice, split yellow moong dal, ghee, black pepper, cumin seeds, ginger, curry leaves, cashews, and salt.
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Thoroughly wash the rice and split yellow moong dal under running water to remove any impurities. Soak them together in water for about 15-20 minutes.
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Add the soaked rice and dal along with the appropriate amount of water in a pressure cooker. Cook until they are soft and well-cooked, typically around 3-4 whistles.
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In a separate pan, heat ghee over medium heat. Add cumin seeds, black pepper, chopped ginger, and curry leaves. Sauté until the spices release their aroma and the ginger turns golden brown.
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Introduce the cashews to the tempering mixture and continue to sauté until golden brown. This adds a delightful crunch to the dish.
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Once the rice and dal are cooked, open the pressure cooker and mix them well. Adjust the consistency by adding water if needed. Ensure a smooth and creamy texture.
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Pour the prepared tempering mixture over the cooked rice and dal. Mix everything thoroughly, allowing the flavours to blend. Adjust salt according to taste.
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Garnish the Ven Pongal with additional ghee and freshly chopped coriander leaves. Serve hot with coconut chutney or sambar for a delicious and comforting South Indian meal.
Credits: Canva
Credits: Canva
Indulge in the comforting warmth and rich flavours of this homemade Ven Pongal.