By Devi Poojari
July 17, 2024
A delicious savoury rice and lentil preparation to enjoy with sambar and chutney, the kara pongal or venn pongal is a sumptuous South Indian preparation. Tap to see an easy, one-pot recipe made in he pressure cooker, which is ideal to kickstart the day.
1 cup rice ¼ cup moong dal 1 teaspoon cumin seeds 1 teaspoon whole black peppercorns 3 tablespoons ghee 1 teaspoon ginger, minced 2-3 green chilies 10-12 broken cashews Salt, to taste 4 cups water 6-7 curry leaves
Wash and drain the rice and lentils while you heat the ghee in a pressure cooker.
Sauté the cashews until golden-brown and set aside onto a small plate.
Add the cumin, black peppercorns, curry leaves, ginger and green chillies to the remaining ghee.
Once the spices bloom, toast the rice and lentils in the ghee until aromatic and lightly browned.
Pour in the water and bring to a boil, before lowering the flame and covering the cooker.
Cook for 3-4 whistles over medium-high heat and further for 5-10 minutes on low heat.
Once the pressure releases after you turn off the flame, stir the pongal with some more ghee and the roasted cashews before serving hot.