Ven pongal is a favorite breakfast for all of us. Its also a naivedyam for various festivals in South India.
Raw rice - 1 cup
Moong dhal - ½ cup
Cumin seeds -2 tsps
Salt to taste
Asafetida powder- a pinch
Water - 5 ½ cups
GHEE - 2TBSP
OIL - 3-4 TBSP
PEPPER CORN - 2- 3 TSP
CUMIN SEEDS -2 TSP
GREEN CHILLIES - 4 NOS FINELY CHOPPED
GINGER - 1 INCH PIECE FINELY CHOPPED
CURRY LEAVES - 2 SPRIGS
Wash the rice and moong dhal together .
Add 5 1 / 2 cups of water , salt , cumin seeds and pressure cook for 8 to 9 whistles.
Heat ghee & oil in a pan & add seasoning ingredients one by one .
Mix the seasoned ingredients in the cooked rice pongal .