Ven Pongal (South Indian Rice & Moong Dal Porridge)

Ingredients

Contains dairy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Dry-roast the moong dal in a wide skillet over medium heat, stirring constantly until it smells nutty and turns a pale golden.

   Roasting removes the raw taste and helps the dal break down into a creamy texture.

   3 min
2. 2

   Rinse the roasted dal and the rice together under cold water until the water runs mostly clear, then drain.

3. 3

   Place the rinsed rice and dal in a 5–6 quart pressure cooker (or a heavy-bottomed pot), add 5 cups (1200 ml) water and 1 1/2 tsp salt; seal the cooker and bring to pressure.

   If using a regular pot, simmer uncovered for 30–35 minutes until both rice and dal are very soft.

   12 min
4. 4

   Let the pressure release naturally for 5 minutes, then carefully open the lid.

   5 min
5. 5

   While the rice and dal cook (or right after opening the cooker), heat 2 tbsp ghee in a small skillet over medium heat; add 1 tsp cumin and 1 tsp coarsely crushed black pepper and fry until the cumin begins to pop.

   Stir constantly so the spices don't burn—this step gives most of the dish's aroma.

   2 min
6. 6

   Add the grated ginger, curry leaves and the slit green chiles (if using) to the hot ghee and sauté 1–2 minutes until fragrant.

   2 min
7. 7

   Pour the tempering over the cooked rice and dal. Using the back of a spoon or a masher, lightly mash some of the grains to make a creamy, porridge-like texture; stir to combine and add up to 1/4 cup hot water if it feels too thick.

8. 8

   Taste and adjust salt; garnish with chopped cilantro (if using) and serve hot.