Tamil Nadu Ven Pongal

Soft Tamil rice and moong dal seasoned with ghee, cumin, black pepper, ginger, curry leaves and golden cashews.

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Ven pongal is a savoury Tamil rice-and-moong-dal dish served soft and warm, particularly as breakfast and as temple food. This editorial version keeps the familiar pepper-cumin ghee tempering and gives measured pressure-cooker cues for a creamy, spoonable texture. The quantities and sequencing are Kitchen Handi's original adaptation, informed by Tamil Nadu regional and established home-cooking sources. It has not been kitchen-tested by Kitchen Handi.

Ingredients

• 200 g raw short- or medium-grain white rice (picked over and rinsed)
• 75 g split yellow moong dal (picked over)
• 1.2 litres water (plus a splash if needed after cooking)
• 1 1/2 tsp fine salt (or to taste)
• 3 tbsp ghee, divided
• 30 g raw cashews, halved
• 1 1/2 tsp cumin seeds
• 1 tsp black peppercorns, coarsely crushed
• 20 g fresh ginger (peeled and finely chopped)
• 1 green chilli, slit (optional) (slit lengthwise)
• 12 fresh curry leaves (washed and thoroughly dried)
• 1/4 tsp asafoetida

Step-by-step method

1. Set a dry pressure cooker base over medium-low heat. Add the moong dal and stir for 3 to 4 minutes, until fragrant but not browned. Tip the dal into a sieve with the rice and rinse both until the water runs mostly clear.
2. Return the drained rice and dal to the cooker. Add 1.2 litres water and the salt, stir once, and secure the lid. Bring to pressure over medium-high heat, then cook for 4 whistles or about 12 minutes at pressure over medium-low heat.
3. Turn off the heat and let the pressure release naturally for 10 minutes before releasing any remaining pressure according to the cooker manufacturer's instructions. Open the lid away from your face.
4. Stir the cooked rice and dal vigorously with a sturdy spoon until creamy and only faint grains remain. If it is too stiff to flow slowly from the spoon, stir in a splash of hot water. Keep covered over the lowest heat.
5. Heat 2 tablespoons ghee in a small pan over medium-low heat. Add the cashews and cook, stirring, for 2 to 3 minutes until evenly golden. Lift them out with a slotted spoon and reserve.
6. Add the remaining ghee to the pan, followed by the cumin and crushed pepper. Stir for about 30 seconds, until the cumin sizzles and smells nutty but does not darken.
7. Add the ginger, optional green chilli, curry leaves and asafoetida. Stand back because the leaves may spit. Stir for 45 to 60 seconds, until the ginger loses its raw smell and the leaves are glossy.
8. Immediately pour the hot tempering and fried cashews over the rice and dal. Fold through thoroughly, taste for salt, and serve hot while the pongal is loose and creamy.