Venn Pongal

Venn Pongal is a breakfast dish popular in Tamilnadu.
I had a taste of it when I moved to Chennai for my first job.

It was my friend Priya, who introduced me to different varieties of Pongal made during Thai Pongal, the harvest festival.
Our favorites were Venn Pongal and Sakara Pongal from Murugan Idly shop:-)

Here goes the Venn Pongal recipe
1 Cup rice
1 /3 Cup Moong Dal
1 tspn Cumin
1 tspn Black pepper
1 tspn Dried Grated Ginger.
1 tbspn Cashew Nuts
2 tspn Ghee
3 Cups water
Salt to taste

Wash the rice and Dal and let it drain
In a pressure cooker, heat the ghee.
Once the ghee is hot enough, add the Cumin, Black pepper and Cashew nuts
Sauté till the cashew nuts turn golden brown.
Add the rice and dal and sauté till the rice and dal are well coated with ghee.
Add the water and salt to taste and let it cook.
Pressure cook for two whistles. Once the first whistle comes, let it cook on low heat for one more whistle.
Open the lid and stir well.

Serve with Sambar or Coconut Chutney.

My entry to Pongal Feast Event hosted by Kurinji