Ven Pongal is prepared on Sankranti (Pongal) as it symbolizes immense prosperity and abundance.
A quintessential dish that is associated with Sankranti is Pongal. The ‘boiling over’ which takes place during the cooking process of this dish is equated with the overflowing of blessings and a bountiful harvest. This is of immense importance during this harvest festival that marks the movement of the Sun towards the northern hemisphere, making it a traditional offering to the Sun God. “Ven Pongal is spicy and savory dish similar to that of a khichdi, prepared with freshly harvested rice, moong dal, ginger, and is given a tempering of clarified butter, cumin seeds, a pinch of asafoetida, curry leaves, coarsely ground peppercorns, slit green chillies and cashew nuts. It is soul-warming to witness some people who still follow the traditional cooking of Ven Pongal in new earthen pots placed in the centre of the colorful Rangoli over the wood-fired stove under the sun,” says Chef Reetu Uday Kugaji, Culinary Expert & Chef Consultant.
Here is a recipe of Ven Pongal by Chef Reetu Uday Kugaji, Culinary Expert & Chef Consultant
Ingredients
- Rice ¼ cup
- Moong Dal ¼ cup
- Ginger, grated 1 tsp.
- Water 2 cups
- Salt to taste
For the Tempering
- Clarified Butter 1½ tbsp.
- Cumin seeds ½ tsp.
- Asafoetida a pinch
- Green chillies (slit) 2
- Curry leaves 1 sprig
- Black Peppercorns, coarsely ground 6
- Cashew nuts 8
Method
- In a heavy bottomed deep pan, roast the moong dal until you notice it getting slightly brown and fragrant.
- Wash the roasted dal and rice.
- Add the grated ginger, water, and salt to taste.
- Cook until the rice and dal are soft, mashed and of a creamy consistency.
- In a tempering pan, heat clarified butter and to that add cumin seeds, asafoetida, curry leaves, green chillies and black peppercorns. Let the tempering ingredients crackle, ensuring that it does not burn.
- Now add the cashew nuts and fry until they are a little reddish.
- Pour this tempering over the Pongal, mix well and simmer for another two minutes.
- Serve hot.
- This is best served with spicy and tangy sambar or a freshly prepared coconut chutney.
