Ven Pongal (Rice Pudding)

1. 1

   Wash and cook the rice and dal in a pressure cooker upto the count of 3-4 pressure whistles

2. 2

   In a small pan, add ghee. Put the cumin seeds, black pepper corns, ginger and curry leaves and remove it when they start to sputter.

3. 3

   Meanwhile, mash the rice and dal to get a nice creamy and buttery texture.

4. 4

   Add the spices mixture and mix well.

5. 5

   In the same small pan, roast some cashewnuts until golden brown.

6. 6

   Note: My mom says the ven pongal would taste a lot better when the mashed dal is added to the tempering and allowed to cook for sometime and this is sworn by all the best chefs. Although I have always liked my pongal healthy and with less ghee. So for the authentic ven pongal, do make it my mother's way. And for a healthier version, you could try this recipe.

* Per serving · 4 servings · Values may vary.