Introduction
Ven Pongal is a comforting dish made of rice and moong dal tempered with ghee, pepper, and cashews. Offered in South Indian temples, it is also central to the Pongal harvest festival.
Historical Relevance
Dating back to Sangam-era Tamil Nadu, Pongal was prepared as an offering to the Sun God during harvest season. Its combination of grains and lentils provided farmers with wholesome nourishment after long days in the field.
- Cooking the Base
Ingredients:
- 1 cup rice
- ½ cup moong dal
- 3 cups water
Instructions:
- Dry roast dal until aromatic.
- Cook rice and dal together until soft and mushy.
- Seasoning
Ingredients:
- 2 tbsp ghee
- 1 tsp black pepper
- 1 tsp cumin seeds
- 10 cashews
- Curry leaves & ginger
Instructions:
- Heat ghee, fry cashews, pepper, cumin, and ginger.
- Add to cooked rice-dal mixture, mix well.
Pro Tips
- Use fresh ground pepper for authentic flavor.
- Slightly mash rice-dal mix for temple-style texture.
Serving Suggestions
Serve hot with coconut chutney, sambar, or ghee.
Fun Fact
During Pongal festival, Ven Pongal is cooked outdoors in clay pots, and the moment milk boils over is celebrated as a sign of prosperity.