Ven Pongal

Ingredients

• Ven Pongal (RTE)
  600gCBCK SKU
• Raw rice
  200g
• Yellow moong dal
  80g
• Ghee
  40g
• Whole black pepper
  8g
• Cumin seeds
  5g
• Ginger, julienned
  15g
• Cashews
  25g
• Curry leaves
  5g
• Salt
  8g

Method

1. 1

   Dry-roast moong dal until fragrant; pressure-cook with rice and 700ml water for 5 whistles.

   simmer20 min120°C→ replaced by Ven Pongal
2. 2

   Mash the cooked rice-dal mixture while hot; season with salt.

   rest3 min
3. 3

   Heat ghee and temper cumin, pepper, cashews, ginger, and curry leaves until cashews turn golden.

   temper4 min180°C
4. 4

   Pour tempering over pongal and fold gently. Serve immediately with sambar and coconut chutney.

   rest1 min