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+ servings
Wholesome venpongal.

Venpongal

A timeless wholesome meal.
Prep Time 5 mins
Cook Time 20 mins
Total Time 45 mins
Course Breakfast, Main Dish, Traditional
Cuisine Indian, Kids choice, One pot, South indian, tamilnadu, Vegetarian
Servings 6 people

Ingredients
  

to pressure cook / instant pot

  • 1 cup rice raw, white, short grain
  • 1 cup Moong dal skinned spilt green gram, pasiparippu.
  • 6 cups Water drinking quality
  • salt to taste

for the spice tempering

  • 1 tbsp ghee / clarified butter use coconut oil if vegan.
  • 1 tsp cumin seeds
  • 1 tsp crushed black pepper
  • 1 sprig curryleaves
  • 1 pinch Asafoetida

Instructions
 

to cook in the pressure cooker.

  • Wash, drain and set the rice aside.
  • Set the pressure cooker pan on medium heat.
  • Into a dry pressure cooker pan add the clean split moong bean and roast till it is aromatic.
  • Add the washed rice and stir till the rice and beans look evenly mixed. Add the water and salt.
  • Close the pressure cooker and set for 4 whistles.
  • Wait till the pressure pan cools and pressure releases naturally. This takes about 20 minutes.
  • Open the pressure pan when the steam releases, be careful. Mix and mash the mix gently. Cover and set-aside.

For the spice tempering

  • Set a small frying pan on medium heat and add the ghee to it.
  • When the ghee melts add the cumin and let it sizzle.
  • Now, add the crushed pepper, curry leaves and cashew nuts and saute till the cashew nuts are golden.
  • Remove and add a pinch of asafoetida.
  • Add this mix to the cooked rice beans mix and stir well.
  • The venongal is now ready to serve.

Notes

In the instant pot. 

The venpongal is an easy recipe to make in the instant pot as a one pot meal.
Set the instant pot on saute mode and add the ghee to it.
Add the cumin and crushed black pepper to the ghee and let it sizzle. 
Add the cashews and curry leaves too and as they turn golden add the moong dal and fry for a minute.
Now add the washed rice, the water and salt. Mix well
Close the lid and set the pressure value to sealing mode.
Set for pressure cooking  ( manual) for 7 minutes.
Wait for natural pressure release and open the lid carefully. 
Mash the rice gently as you mix. 
Add a pinch of asafoetida and mix well. 
The pongal is ready to serve.
 
 
 
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