How to Make Authentic Ven Pongal: A Tamil Nadu Specialty

Ven Pongal is a traditional Tamil Nadu dish made with rice, lentils, and spices. Here's a recipe to make authentic Ven Pongal:

Ingredients

- 1 cup raw rice

- 1/2 cup split moong dal (pasiparuppu)

- 4 cups water

- 1 tablespoon ghee

- 1 teaspoon cumin seeds

- 1 teaspoon pepper corns

- 1/2 teaspoon turmeric powder

- Salt, to taste

- 2 tablespoons cashew nuts (optional)

- 2 tablespoons chopped fresh cilantro (optional)

Instructions

1. Rinse the rice and moong dal together and soak them in water for 30 minutes. Drain the water and set aside.

2. In a large pot or pressure cooker, heat the ghee over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

3. Add the pepper corns and turmeric powder, and sauté for another minute.

4. Add the soaked rice and moong dal mixture, and sauté for 2-3 minutes.

5. Add the water and salt, and bring to a boil.

6. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes or until the rice and dal are cooked and mushy.

7. If using a pressure cooker, cook for 3-4 whistles.

8. Once the Pongal is cooked, mash it slightly with a spoon to create a creamy consistency.

9. Garnish with cashew nuts and chopped cilantro, if desired.

10. Serve hot with sambar, chutney, or ghee.

Tips and Variations

- Use a 4:1 ratio of water to rice and dal for a creamy Pongal.

- Add a pinch of asafoetida (hing) for extra flavor.

- Use split green gram (moong dal) instead of split moong dal for a slightly different flavor.

- Add some grated ginger or garlic for extra flavor.

- Serve with a dollop of ghee on top for added richness.

Traditional Significance

Ven Pongal is a traditional dish made during the Pongal festival in Tamil Nadu, which celebrates the harvest season. The dish is typically made with freshly harvested rice and is offered to the gods as a thanksgiving gesture

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