- 1/2 cup rice
- 1/2 cup moong dal or skinned split mung beans
- 8 cashew nuts or more, as needed (optional)
- 1 inch peeled ginger, grated or chopped
- 1 sprig curry leaves
- 1/2 teaspoon cumin
- Pinch of asafoetida
- 1/2 teapoon pepper corn
- 1 Tablespoon Butter Olive Oil
- 1 pinch turmeric
- Dry roast the dal in a frying pan until it is fragrant
- Add rice and dal to a pot or pressure cooker. Wash them 3 times or more.
- Add 1-3/4 to 2 cups of water and salt.
- Cook until rice is soft.
- Let any remaining water evaporate. The rice should be a bit creamy or mushy at this point. It should not be dry or runny, just creamy.
- Fry the cashews in the Butter Olive Oil until they are golden. Set aside
- Add the pepper corn and cumin to the pan. When they start to sizzle, add the ginger and turmeric. Add the asafoetida.
- Pour the nut/spice mixture into the rice/dal mixture and let it simmer for a few minutes off the stove.
- Serve the ven pongal with chutney or sambar