Ven Pongal with Coconut Chutney

Instructions

1. 1

   Roast Dal and Prepare Grains

   • Place a medium-sized pan on low-medium heat. Add the moong dal and dry roast for 2-3 minutes, stirring continuously, until it becomes aromatic and turns a very light golden. Do not let it brown.
   • Combine the roasted dal and raw rice in a bowl. Rinse them together under running water 3-4 times until the water runs clear. Drain all the water completely.
2. 2

   Pressure Cook the Pongal

   • Transfer the washed rice and dal mixture to a 3-liter pressure cooker.
   • Add 4.5 cups of water, turmeric powder, and salt. Give it a good stir.
   • Close the lid and pressure cook on medium heat for 4 to 5 whistles, which should take about 12-15 minutes.
   • After the whistles, turn off the heat and allow the pressure to release naturally. This ensures the grains are cooked to a perfectly soft, mushy consistency.
3. 3

   Prepare the Tempering (Tadka)

   • While the pressure cooker is resting, prepare the tempering. Heat the ghee in a small pan (tadka pan) over medium heat.
   • Once the ghee is hot, add the cumin seeds and whole black peppercorns. Let them sizzle for about 30 seconds.
   • Add the broken cashews and sauté until they turn golden brown, which takes about 1-2 minutes.
   • Add the grated ginger and fresh curry leaves. Be cautious as they will splutter. Sauté for another 30 seconds until the raw smell of ginger disappears.
   • Turn off the heat and immediately stir in the hing (asafoetida).
4. 4

   Combine and Serve

   • Once the pressure has fully released, carefully open the cooker lid. The pongal should be soft and well-cooked.
   • Using the back of a sturdy ladle, mash the mixture well against the sides of the cooker to achieve a creamy, porridge-like consistency.
   • If the pongal seems too thick, stir in 1/2 to 1 cup of hot water to reach your desired consistency.
   • Pour the hot, fragrant tempering over the cooked pongal and mix everything thoroughly until well combined.
   • Serve immediately while hot, traditionally accompanied by coconut chutney and sambar.