Name: Ven Pongal (Pepper–Ghee Rice & Moong)
Yield: 4 servings
Ingredients: Rice, white basmati (raw) — ½ cup + 2 tbsp (120 g); Moong dal, yellow split — ⅓ cup, dry-roasted (60 g); Water — 3¾ cups (5 : 1 soft) (900 ml); Ghee (cow) — 5 tsp (25 g); Black pepper — 1 tsp whole, crushed (2 g); Cumin (jeera) — ½ tsp (2 g); Ginger, fresh — 2 tsp grated (10 g); Curry leaves — 8 leaves (1 g); Asafoetida (hing) — 1 pinch (0.3 g); Cashew nuts — 10, halved (15 g); Rock salt (sendha namak) — ¾ tsp (4 g)

Serves: 4
Portion: 1 bowl (≈250 g)
Time: Cook 30 min
Texture: Soft, creamy
Season: MonsoonJuly
Dosha: Vata
Pitta
Kapha
Kindles agni; Vata-pacifying

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Rice, white basmati (raw)	½ cup + 2 tbsp	120 g	600 g
Moong dal, yellow split	⅓ cup, dry-roasted	60 g	300 g
Water	3¾ cups (5 : 1 soft)	900 ml	4500 ml
Ghee (cow)	5 tsp	25 g	125 g
Black pepper	1 tsp whole, crushed	2 g	10 g
Cumin (jeera)	½ tsp	2 g	10 g
Ginger, fresh	2 tsp grated	10 g	50 g
Curry leaves	8 leaves	1 g	5 g
Asafoetida (hing)	1 pinch	0.3 g	1.5 g
Cashew nuts	10, halved	15 g	75 g
Rock salt (sendha namak)	¾ tsp	4 g	20 g

Method

How to cook it

Step 1: Dry-roast moong dal 3 minutes until aromatic.
Step 2: Wash rice and moong; pressure-cook with water — 5 whistles.
Step 3: Mash well while hot.
Step 4: Tadka: ghee, crushed pepper, cumin, ginger, curry leaves, hing and cashews.
Step 5: Mix the tadka and salt into the pongal; loosen with hot water for a creamy texture.