Ven pongal

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 Course: Breakfast 

 Cuisine: Indian

 Author: Nivetha Jagadeesh 

Introduction about benefits of ven pongal or milagu pongal:

Ven Pongal is a popular South Indian breakfast made with rice and moong dal (paasi paruppu). It is cooked with ghee, pepper, cumin, ginger, and cashews, giving it a delicious aroma and comforting taste. It is especially popular in Tamil Nadu and is commonly served with sambar, coconut chutney, or medu vada. 

Pongal provides carbohydrates that help keep you and good source of energy and protein rich flavour. It is very easy to digest and Soft-cooked rice and dal make it a comforting meal. The combination of rice, dal, and ghee can provide good satiety. It provides healthy nutrients: Moong dal contains fibre, vitamins, minerals, and antioxidants. 

Spices like pepper and cumin seeds then ginger are traditionally used to support digestion.

Ven Pongal 

Ingredients to make ven Pongal or milagu pongal:

  • Raw rice – 1 cup
  • Moong dal (Paasi Paruppu) – ½ cup
  • Water – 4 to 5 cups
  • Ghee – 3 tbsp
  • Pepper – 1 tsp
  • Cumin seeds – 1 tsp
  • Ginger – 1-inch piece, finely chopped
  • Green chilli – 1 (optional)
  • Cashews – 10
  • Curry leaves – few
  • Asafoetida (Perungayam) – a pinch
  • Salt – as needed

Method for making ven Pongal or milagu pongal:

  • Dry roast the moong dal lightly until it turns to good flavour and aroma.
  • Wash the rice and moong dal together and soak them for 15 to 20 minutes.
  • Add the soaked rice and dal together in to a pressure cooker.
  • Then add 4-5 cups of water.
  • Add salt and a pinch of asafoetida.
  • Now close the lid and Pressure cook for 4–5 whistles until pongal gets soft and mushy.
  • Keep it aside. 
  • For tempering, In a tadka pan, heat ghee then add cumin seeds, pepper, cashews, ginger, green chilli and curry leaves.
  • Fry until the cashews turn golden.
  • Add this tempering to the cooked rice-dal mixture and mix well.
  • Add a little hot water if needed to get a soft, creamy consistency.
My Tips for making ven Pongal or milagu pongal:

  • While preparing you can also add milk for pressure cooking.
  • It goes well with sambar and coconut chutney.
  • Medu vada is the best combination for pongal.
  • You can also add turmeric powder while pressure cook.







    








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