Ven Pongal is a South Indian version of savory porridge. Pongal or Khichdi or Khichuri is made in numerous different varieties in India. It's called Pongal in Southern Part of India, Khichdi in Gujarat, Khichuri in Bengal, so on and so forth. Khichdi or Pongal is a very simple comfort food of millions. This version of Pongal is ready in under 15 minutes.
Course: Main Course
Author: Sonal Solanki | Eat More Art
1/2cupMoong dal (de-husked/skinless, split green gram)
About 3 1/2 cupsWaterUse more or less water. I like to use more water to make the consistency bit runny
1-2numberWhole red chilies, dried
For Pongal - Instant Pot & Pressure Cooker version:
Dry roast moong dal. Wash rice.
Turn on the Instant Pot on Saute' mode, add 1 tablespoon ghee, 1/2 teaspoon cumin seeds, 1/2 teaspoon grated ginger, 1/2 teaspoon crushed black pepper, and salt to taste. Add the roasted moong dal, rice, water. Close the lid, cook on manual mode for 12 minutes. If using pressure cooker, pressure cook the Pongal for about 4 whistles.I like the Pongal a bit on the mushy side. You may add more or less water than mentioned for getting the desired consistency.
Let the pressure release on it's own. Open the Instant Pot / Pressure cooker lid and and mix the Pongal really well.
For tadka or tempering:
Heat 1-2 tablespoons of ghee. Add asafetida, 1/2 teaspoon grated ginger, curry leaves, and cashews, whole red chilies. Saute' for a minute or two. Turn off the heat and pour the tadka over Pongal.Enjoy it with coconut chutney.
If making this recipe during times of Coronavirus when not many ingredients are available, you can simply make it with moong dal, rice, water, salt, and ghee or oil, and skip the remaining ingredients, in case not available.
Pongal | Ven Pongal | Khichdi https://eatmoreart.org/ven-pongal-khara-pongal-khichdi/