Indian cuisine · Breakfast & Eggs

Ven Pongal

South Indian rice and yellow mung dal porridge with ghee, coarsely crushed pepper, cumin and toasted cashews.

Ingredients · for 4 servings

• 250 g basmati rice
• 150 g mung dal (split yellow mung beans)
• 100 g ghee
• 100 g cashews
• 1 tsp black pepper (coarsely crushed)
• 1 tsp cumin seeds
• 1 piece ginger (3 cm)
• 12 curry leaves
• 1 pinch asafoetida (hing)
• Salt

Instructions

1. Toast the mung dal in a dry pan over medium heat for 3–4 minutes until it smells nutty, then wash thoroughly together with the rice; finely chop the ginger.
2. Bring the rice and dal to a boil with 1.2 liters water and 2 tsp salt and cook covered over low heat for 25–30 minutes, stirring twice, until everything is very soft and collapses into a loose porridge.
3. Meanwhile, heat 3 tbsp of the ghee in a small pan and toast the cashews for 2–3 minutes until golden, then remove.
4. In the same ghee, toast the cumin and pepper for 30 seconds, add the curry leaves, ginger and asafoetida and fry for another 30 seconds until the leaves crackle.
5. Stir the spice mixture with the remaining ghee into the hot porridge and let it steep for another 2 minutes over low heat — the pongal should be thick but not stiff.
6. Sprinkle with the toasted cashews and serve immediately, piping hot in deep bowls, with coconut chutney or sambar.