Khichdi is one of the oldest recipes and is a great gut cleanser ayurvedically. Rice and moong dal combination along with ghee is a complete protein food which is full of nutrition, rich in fibre and easy to digest.
Ven Pongal or Khara Pongal is a south – Indian variation of Khichdi and is a savory dish which is full of flavors, pleasing, soft and of the buttery texture. Rice and dal are cooked thoroughly with a ratio of 1:6 water which makes it of an immaculate texture. Ven Pongal is served as Prasad in many temples and is also prepared during festive occasions like Pongal etc. Addition of ghee, black pepper corns, and cumin seeds or jeera makes it really aromatic and delicious.
- 1 1/2 cups of Rice
- 1 cup of moong dal
- 2 sprigs of curry leaves
- ½ tsp of black peppercorns
- 6-7 cashew nuts
- ½ tsp of cumin seeds
- ghee 2 tbsp
- 3-4 green chilies
- pinch of Hing
- ½ inch ginger finely chopped
- salt to taste
- In a heavy bottomed pan, dry roast rice and moong dal for 2-3 minutes. Then add ghee and roast on a low flame.
- Take a pressure cooker, add water, salt, cumin seeds, rice, and dal. Cover the lid and cook until rice is cooked well and soft enough.
- Heat a pan with ghee in it. When it is hot enough, add cumin seeds, Hing, green chilies, chopped ginger, sprigs of curry leaves, black pepper corns and crushed cashew nuts. Sauté this well and add this tempering to the hot rice and dal mixture.
Serve it hot to enjoy this flavoury dish. It can also be served with chutney and sambar.