Today is Pongal, and it gives me another reason to make the savory Ven Pongal. I must say I am more partial to it than the sweet Sharkkarai Pongal.
Rice - 1 cup
Moong Dal - 3/4 cup
Ginger - 2 1/2 tsp Finely chopped
Asafoetida - 1 small piece or 1/4 tsp
Peppercorn - 1 tbsp ( Can add more as per taste)
Cashew nuts - 1 1/2 tbsp - broken
Ghee - 1 tbsp
Salt to taste
Cumin Seeds - 1 tsp
Curry Leaves - 7 to 8 leaves
Wash and cook the rice and dal in 4 cups of water with the asafoetida . Add the salt - enough so that the water tastes salty. It should be well done and sticky but not too loose ... so start with 4 glasses and if it is dry then add some more water. You would just need this much if you are using the pressure cooker - 3 whistles on medium. Let it cool. The prominent smell at this time would be the asafoetida.
In a shallow pan heat the ghee, once it is hot add the pepper, cumin seeds, curry leaves, ginger and saute for 2 -3 minutes then add the cashewnuts. The prominent smell at this time would be the fresh ginger. Remove and pour the tempering over the rice and mix well.
Serve hot with coconut chutney and sambhar.