Pongal / Venpongal

     Pongal is one of the quickest one-pot breakfasts that many of us might be preparing with ease. It is in general a key neivedhyam for the harvest festival - Pongal. But we prepare only the sweet version of it during the festival. This venpongal does not demand much standing near the stove or stirring periodically. I go for this mostly on a weekend, when I have no patience to stand for even half an hour for the breakfast process :P
     This dish, apart from the ease of making, also keeps hunger at bay for longer time than the other breakfast items, giving a lavish time for the preparation of next course of meal :D

Cook Time: 30 mins || Serves: 3 || Category: Breakfast

Ingredients:
1. Raw rice (pacharisi) - 1/2 cup
2. Moong Dal - 1/2 cup
3. Water - 3 cups
4. Ghee - 3tbsp
5. Ginger - 2tsp
6. Cashews -10/15
7. Cumin seeds (jeera) - 2tsp
8. Whole black Pepper - 2tsp
9. Hing (asafoetida) -3tsp
10. Salt - as required

Method:
1. Wash moong dal and raw rice together. Add 3 cups of water to it and pressure cook for 4-5 whistles. Can add a spoon of ghee (optional) in the pressure pan , to avoid burnt bottom or browned rice and dal.

2. Mash the rice and dal, add ghee and mix well. In a pan add 2tbsp ghee and temper with jeera, pepper (should splutter). Then add cashew, chopped ginger, hing & lastly add the curry leaves and transfer the tempering to the pongal and mix well with required amount of salt. 

Suggestions:

• Adding a little ghee along with rice and dal in pressure pan gives a good texture.
• Soaking the rice and dal mixture for 30 mins before cooking enhances the texture and taste.

Serve with coconut chutney or any gotsu..