Ven Pongal

🔥 Prep

• Rinse 100 g raw rice and 50 g moong dal together under running water until the water runs clear; drain.
• Measure out 3 tbsp ghee, separating 2 tbsp for tempering and 1 tbsp for finishing.
• Measure 1 tsp black pepper and 1 tsp cumin seeds; keep them ready.
• Peel and finely chop about 1 inch of ginger.
• Count out 10 cashew nuts and 10 curry leaves; set aside.
• Measure 1 tsp salt and 450 ml water; have them nearby.

🔥 Cook

• 1. Heat 2 tbsp of ghee in a heavy‑bottomed pot over medium heat until it shimmers.
• 2. Add the 10 cashew nuts and fry until golden, about 1 minute; remove with a slotted spoon and set aside.
• 3. To the same pot, add 1 tsp cumin seeds and 1 tsp black pepper; sauté for 30 seconds until fragrant.
• 4. Add the chopped ginger and 10 curry leaves; sauté for 1 minute.
• 5. Stir in the rinsed 100 g rice and 50 g moong dal; toast for 2 minutes over medium heat, stirring constantly.
• 6. Pour in 450 ml water and add 1 tsp salt; increase heat to high and bring to a boil.
• 7. Once boiling, reduce heat to low, cover, and simmer for 15‑18 minutes (or until the rice and dal are tender and water absorbed). If using a pressure cooker, cook for 2 whistles on medium heat, then allow natural pressure release.
• 8. Remove from heat and let the pot sit, covered, for 5 minutes.
• 9. Fluff the pongal, stir in the remaining 1 tbsp ghee, and top with the fried cashew nuts.
• 10. Drizzle a little extra ghee over the top before serving.

🔥 Serve

• Serve the ven pongal hot, topped with an extra drizzle of ghee.
• Accompany with steaming sambar and fresh coconut chutney on the side.