RECIPE - VenPongal (Seasoned rice with mung dhall)

[Guest guest]

This recipe is from South India, and it is a common breakfast item. Quite simple

to make and in the number of ingredients as well (compared to many others, that

is!) :-)

 

VENPONGAL

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INGREDIENTS

 

Rice (basmati for preference) - 2 cups

Mung dhall (the de-husked, broken kind - not whole) - 1 cup

Black peppercorns, coarsely crushed - 2 tsp

Cumin seeds whole - 2 tsp

Ghee (clarified butter) - 2 tbsp

Ginger, grated - 1 tsp

Cashewnuts, broken coarsely - 15-20 kernels

Salt to taste

5-6 curry leaves, torn (optional)

6 cups boiling water (more if reqd)

 

METHOD

 

1. Wash the rice and dhall together, then soak them for 10-15 minutes.

2. In a heavy-bottomed pan with a close-fitting lid, heat the ghee. Fry the

ginger, pepper, cumin seeds and curry leaves for 30 seconds.

3. Add the rice and dhall mixture and salt to taste, fry for 2-3, then add 6

cups boiling water.

4. Let the mixture cook, giving it an occasional stir. The rice and dhall should

cook down to a smooth consistency. The rice isnt meant to be in separate grains,

so if required, more water can be added while cooking.

5. Fry the cashewnuts separately in a small pan until they're golden brown, then

add them to the cooked venpongal and stir. Serve the venpongal hot.

 

Note: VenPongal is traditionally served with coconut chutney.

 

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