Why this recipe works
Ven pongal is the South’s khichdi: rice and roasted moong dal cooked soft together. That pairing makes a complete protein (the dal supplies the lysine the rice lacks) and is famously easy to digest, which is why it is temple food and sick-day food alike. Its character comes from a ghee tempering of black pepper, cumin and ginger.
Ingredients
- Rice1 cup
- Moong dal1/2 cup
- Black pepper + cumin1 tsp each
- Ginger, curry leaves1 tsp + 10
- Cashews2 tbsp
- Ghee, hing, salt2 tbsp + a pinch
Method
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1
Dry-roast the moong dal until it smells nutty, then cook it with the rice and plenty of water until very soft.
Why roast the dal: a light dry-roast deepens the flavour of the moong and helps it cook down creamy, the base of a good pongal.
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2
Mash lightly to a soft, cohesive porridge.
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3
In ghee, temper crushed pepper, cumin, ginger, curry leaves, cashews and a pinch of hing.
Why pepper and cumin: these warm the dish and are the classic South Indian digestives, and hing helps settle the dal, exactly why pongal sits so lightly.
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4
Fold the tempering through the pongal and serve hot.
An honest word
Ven pongal is genuinely wholesome comfort food: a complete protein from rice and dal, easy to digest, and gently spiced. The one lever is the ghee, traditionally it is generous, so use a sensible amount and it is an excellent, balanced meal. As a warm, soothing dish for a light day or an upset stomach, it is hard to beat.