Ingredients: 1 cup Rice,1 cup Yellow Moong Dal (Split),Salt – to taste,2 tablespoons Figaro Pure Olive Oil – plus more,1 teaspoon Cumin seeds (Jeera),1 inch Ginger – grated,1 teaspoon Whole Black Peppercorns – coarsely pounded,2 tablespoons Cashew nuts – halved,1 sprig Curry leaves
Time in minutes: 50 Servings: 4 Course: South Indian Breakfast Diet: High Protein Vegetarian
Instructions: To begin making the Ven Pongal Recipe; we will first cook the rice and lentils in the pressure cooker. Heat the cooker on medium heat, add a tablespoon of Figaro Pure Olive Oil. Add the rice and dal, salt and 5 cups of water. Cover the pressure cooker, place the weight on and cook until you hear a whistle. After the first whistle, turn the heat to low and simmer for 3 to 4 minutes. After 3 to 4 minutes, turn off the heat and allow the pressure to release naturally.While the pressure is releasing, heat a tablespoon of pure olive in a small pan, add in the cashew nuts and roast on low heat until lightly browned. Next add in a teaspoon of cumin seeds, 2 teaspoons of pounded black pepper, a tablespoon of grated ginger, the roughly torn curry leaves. Turn off the heat and stir all the ingredients in the remaining heat. Once the pressure has released from the cooker, stir the prepared seasoning and an additional 2 to 3 tablespoons of Pure Figaro Olive Oil into the rice. Stir until all the ingredients are well combined into the Ven Pongal.Serve the Ven Pongal for a Sunday Breakfast along with Sakkarai Pongal, Vada Sambar and Kathirikai Gothsu – Eggplant in a Tangy Gravy.