Savory 'Venn Pongal' (South Indian Style Rice & Mung Bean Risotto) Recipe

Name: Savory 'Venn Pongal' (South Indian Style Rice & Mung Bean Risotto)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Seasoning; 4 tablespoons ghee; 1 tablespoon cumin; 1/2 teaspoon freshly cracked peppercorn; 1/2 teaspoon minced ginger; 6 to 8 curry leaves, torn; 1 whole green serrano chile split in 1/2 lengthwise (optional); 2 tablespoons broken cashew pieces; 1/4 teaspoon asafetida powder (optional); 1/4 teaspoon turmeric powder; Pongal; 1/2 cup split dehusked mung dal; 1 cup jasmine rice; 4 1/2 cups water; Salt to taste; Plenty of melted butter/ghee to finish

Servings: persons

Seasoning
4 tablespoons ghee
1 tablespoon cumin
1/2 teaspoon freshly cracked peppercorn
1/2 teaspoon minced ginger
6 to 8 curry leaves, torn
1 whole green serrano chile split in 1/2 lengthwise (optional)
2 tablespoons broken cashew pieces
1/4 teaspoon asafetida powder (optional)
1/4 teaspoon turmeric powder
Pongal
1/2 cup split dehusked mung dal
1 cup jasmine rice
4 1/2 cups water
Salt to taste
Plenty of melted butter/ghee to finish

1
Rinse the rice and mung dal separately until the water runs clear. Drain and set aside.
2
In a 5-quart Dutch oven pan, heat the ghee and allow it to shimmer. Add the cumin and cracked pepper. When the cumin seeds 'split,' add the ginger, curry, the single split chile and the cashews. You may add the asafetida at this time if you're using it.
3
Once the cashews begin to turn brown, add the mung dal and saute till the residual water evaporates and the dal just begins to emit a nutty aroma. At this point add the rice, turmeric, and 4 cups of the water.
4
Bring the mixture to a boil, lower the heat to its lowest setting, cover with a lid and allow the mixture to cook until the rice is completely soft (the consistency of a risotto). Feel free to mash the mix up with the back of a spoon. Add salt and and taste for seasoning. Add the extra half cup of water, cover again with the lid, and allow the mixture to cook for about 10 minutes more. Find & discard the cooked up chile in the mix. You do NOT want it sneaking up into anybody's mouth.
5
Ladle the risotto into bowls and drizzle generously with the melted ghee as per your taste. Serve with toasted paapad, achar, and a side of yogurt.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Seasoning, 4 tablespoons ghee, 1 tablespoon cumin, 1/2 teaspoon freshly cracked peppercorn, and more.

Yes, Savory 'Venn Pongal' (South Indian Style Rice & Mung Bean Risotto) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Savory 'Venn Pongal' (South Indian Style Rice & Mung Bean Risotto)

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