Ven Pongal or Ghee Rice
Raw rice – 1 cup (175 grams)
Green gram dhal – ½ cup (75 grams)
Ghee – 3 tablespoons
Refined oil – 3 tablespoons
Cashew nuts – 10 grams
Ginger – 1/4 inch piece (finely grated)
Mustard seeds – 1 tea spoon
Black gram – 1 tea spoon
Cumin seed (jeera) – 1 teaspoon
Black pepper – 1 teaspoon
Curry leaves – 1 sprig
Salt to taste
Method of preparation
• Wash rice and dhal together 3 - 4 times.
• In a cooker add three and a half cups of water and cook rice and dhal together till
• Pour 3 spoons of ghee and 3 spoons of refined oil in a pan and add the mustard seeds. When the mustard crackles add black gram, cumin, pepper, finely chopped ginger, curry leaves and fried cashew nuts. Add this and ½ tea spoon of salt to the cooked rice – dhal mixture and stir for a few minutes on a low flame.
• Serve Venpongal with sambar and chutney.