Cherry & Dennis Helper Habitat
Indian Ven Pongal
印度胡椒腰果鹹米粥 Ven Pongal
Recipe overview
Rice and split mung dal cook very soft and are tempered with ghee, pepper, cumin, ginger and cashews.
01
Ingredients
Main ingredients
- 250 g short-grain rice
- 140 g split yellow mung dal
- 50 g cashews
- 25 g ginger
Cooking liquid
- 1.4 L water
- 1 tsp salt
Ghee tempering
- 3 tbsp ghee
- 2 tsp black peppercorns
- 2 tsp cumin seeds
- 10 leaves curry leaves
02
Tools
- cutting board
- knife
- deep pot
- wooden spoon
- measuring cup
- food thermometer
03
Steps
Step 1
Wash rice and dal separately until water runs clear
Wash rice and dal separately until water runs clear.
Step 2
Dry-toast dal gently until fragrant
Dry-toast dal gently until fragrant.
Step 3
Put rice, dal, water and salt in a deep pot
Put rice, dal, water and salt in a deep pot.
Step 4
Bring to the boil, skim, cover and simmer 25 minutes
Bring to the boil, skim, cover and simmer 25 minutes.
Step 5
Stir the base every few minutes to prevent sticking
Stir the base every few minutes to prevent sticking.
Step 6
Cook until rice and dal are very soft and mashable
Cook until rice and dal are very soft and mashable.
Step 7
Add hot water if needed for a flowing porridge texture
Add hot water if needed for a flowing porridge texture.
Step 8
Heat ghee and fry cashews golden; remove
Heat ghee and fry cashews golden; remove.
Step 9
Temper peppercorns, cumin and ginger in the ghee
Temper peppercorns, cumin and ginger in the ghee.
Step 10
Add curry leaves and cover briefly against splatter
Add curry leaves and cover briefly against splatter.
Step 11
Fold tempering and cashews into the porridge
Fold tempering and cashews into the porridge.
Step 12
Taste and serve hot, mashing older-adult portions further if needed
Taste and serve hot, mashing older-adult portions further if needed.
Common mistakes
- Too little water or failing to stir will scorch it; this dish should not have separate firm grains.
Tips
Halve pepper for older adults and crush or omit cashews for easier chewing.
