Main Ingredients
- ½ cup Moong Dal (yellow split lentils)
- ½ cup Dosa Rice (or raw rice)
- 2-3 cups Water
- 1 tbsp Ghee or Oil
- 1 tbsp Cumin Seeds
- ½ tbsp Black Peppercorns (lightly crushed)
- 1 inch Ginger (finely minced)
- A few fresh Curry Leaves
- ½ tsp Asafoetida (Hing)
- 10-15 Cashew Nuts
- 1 tbsp Salt (or as needed)
Required Kitchen Tools
When preparing Ven Pongal, having the right tools makes the cooking process smooth and effortless:
- Pressure Cooker / Instant Pot: Essential for cooking rice and moong dal to soft, mushy perfection.
- Heavy-bottom Pan or Kadai: Needed for tempering spices and cashews in ghee.
- Wooden Spatula: Helps mix the dal-rice mixture evenly with the tempering.
- Measuring Cups & Spoons: Ensures precise balance of lentils, rice, and spices.
- Serving Bowl: Pongal tastes best when served hot straight from the pot.
Having these tools ready ensures you’ll recreate that authentic Saravana Bhavan style Ven Pongal effortlessly in your kitchen.
