Venn Pongal (White Pongal)



Ingredients:

Moong Dal - 1 cup (dehusked)
Rice - 1 cup
Peppercorns - 1 tsp (pound coarsely)
Cumin Seeds - 1/2 tsp
Asafoetida - 1 pinch
Cashew Nuts - 2 tbsp
Copra (optional) - 1 handful (thin slivers)
Ginger - 1 tsp (cut in small pieces)
Curry Leaves - 1 sprig
Ghee - 1 tbsp
Oil - 1 tbsp
Turmeric - 1 pinch
Green Chillies - 4 or 5 split lengthwise
Salt - to taste

Method:

1. Dry roast the moong dal till it just changes color.
2. Mix it with rice and wash them together.
3. Add 4 cups of water & the turmeric and pressure cook (2 whistles)
4. Fry the cashew nuts & coconut in the ghee and keep it away.
5. Add oil in a frying pan. Add pepper and cumin seeds.
6. After they splutter add green chillies, asafoetida, ginger & curry leaves and fry for a minute. To retain the flavor don't let it roast too much.
7. Add the cooked rice and dal to the pan and mix with salt.
8. Garnish with cashew nuts and coconut.
9. Add water, to get a good consistency.


Tips:

1. You can add the salt later because sometimes the dal does not get cooked if there is salt.
2. To keep the coconut taste, fry the cashew nuts, turn off the stove and add the coconut slivers.
3. Use peeler to make the coconut slices.