✕
FOLLOW US

  • Ven Pongal Recipe | South Indian Ghee Khichdi Breakfast

    ❤️ A South Indian comfort breakfast khichdi, cooked with rice, moong dal, and flavoured with ghee, cumin, ginger, and other gentle spices 🍚

    You may also like to try:

    Indian Green Beans with California Walnuts

  •
  • RECIPE

    INGREDIENTS

    1/2 cup moong dal, (100 grams)
    1 cup rice, raw, washed (200 grams)
    1 teaspoon salt, plus 1 teaspoon salt; separate use
    5 tablespoon vegetable oil
    2 tablespoon ghee, plus 1 tablespoon ghee; separate use
    2 teaspoon black peppercorns (sabut kali mirch)
    1 tablespoon cumin seeds (jeera)
    1 knob ginger, (¾-inch), peeled and finely chopped
    2 green chillies, fresh, split in two
    20 cashew nuts, unsalted, or to taste
    10 curry leaves, finely chopped
    1/2 teaspoon asafoetida powder (hing), (1/2 scant teaspoon)

    COOKING METHOD

    1. Dry roast the moong dal in a medium saucepan, over medium heat until it is aromatic.
       
    2. Add 4½ cups water and the rice to the saucepan. Bring to a boil; reduce heat to low after 5-6 minutes and let simmer, stirring occasionally, covered for about 5 minutes. Rice should be very soft.  If it is not, add another 1-2 cups, cover and simmer for 15 minutes – until the rice is mushy but still holds its structure. Add 1 teaspoon salt and stir to combine. Keep on low heat.
       
    3. Add oil to a large kadhai or wok over medium high heat, followed by 2 tablespoons ghee and peppercorns. Slide in the cumin, ginger, green chillies, cashews nuts, curry leaves, and asafoetida.  Give one good stir and empty into the rice-dal mixture. Mix well and add 1 teaspoon salt or to taste.
       
    4. Top with 1 tablespoon of ghee and serve.

      Cook’s Note:  This is excellent served with onion sambar

      Recipe Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair and Meenakshi Meyyappan, with Jill Donenfeld.
TRENDING ON YUMMEFY