A healthy South Indian breakfast recipe which is popular in Tamilnadu. A one pot recipe and easy to make, pongal can be served with chutney and sambar.
Ingredients:
Oats – 1 cup
Yellow moong dal – 1/2 cup
Water – 3 cups
Salt to taste
Seasonings:
Ginger – 1 inch piece grated
Black pepper corn – 1/2 tbsp whole
Cumin seeds – 2 tsp
Cashew nuts –2 tbsp broken
Asafoetida – 1/2 tsp
Curry leaves – 1 1/2 sprigs
Ghee or clarified butter – 2 tbsp
Oil – 1 tbsp
Preparation:
Roast the oast in a pan for 2 – 3 minutes and keep it aside.
Wash moong dal well and add it to the pressure cooker. Add salt and water. Mix well and pressure cook for 3 whistles (After the 1st whistle, reduce the flame and keep it on a slow flame for 7-8 minutes. When it cools down, open and check if the dal has cooked fully well. It should be soft and mashable. Heat the cooker again and when the dal starts to boil, add the roasted oats and keep stirring for 2 – 3 minutes. Add 1/4 cup of hot water if required as it should be of a semi-solid consistency. Once the oats is cooked, put off the flame.
Heat a pan with ghee and oil. Add jeera and pepper corns followed by other seasonings.
Pour the seasoning to the pressure cooker and using a spatula mix vigorously distributing the seasoning evenly.
Serve this ven pongal very hot along with coconut chutney, sambar and filter coffee for a sumptuous breakfast.
You can drizzle more ghee on top of ven pongal before serving, in case you like it.
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