Ven Pongal (Spicy South Indian Tiffin Rice)

This delightful spiced rice and split mung dal dish with toasted cashews is typically prepared as an everyday breakfast in south India were it is cooked to be creamy or almost mushy, but I made a drier version to serve as a dinner dish along with this amazing coconut tamarind chutney. Adapted from "Mysore Style Cooking" by V. Sandhya, you won't be lacking for nourishment no matter the time of day you serve this dish. So easy to digest, it is perfect for those recovering from an ailment. South Indian cuisine is my new passion.

Ven Pongal (Spicy South Indian Tiffin Rice)

Recipe by Lisa Turner Adapted from Mysore Style Cooking Cuisine: Indian Published on June 20, 2011 Simple, flavorful and nourishing spiced rice with split mung beans and toasted cashews — a classic and popular south Indian breakfast dish, this is equally delicious served for lunch or dinner Print this recipe Rice: 1 cup basmati rice 1/2 cup split mung dal 1/2 cup raw cashews, split 4 1/2 cups water 1/2 teaspoon turmeric 1 teaspoon sea salt fresh ground black pepper to taste 3 tablespoons dried grated unsweetened coconut Tempering: 4 tablespoons ghee, butter or oil 1 teaspoon cumin seeds 1 teaspoon crushed black peppercorns 1/2 teaspoon asafetida 1 inch piece fresh ginger, finely chopped 2 green or red chilies, seeded and finely chopped handful of dried curry leaves 1/4 cup fresh parsley or cilantro, finely chopped Instructions: Thoroughly rinse the rice and split mung dal and soak in several inches of water for 20 minutes. Drain and let dry in a strainer for 15 minutes or longer, tossing the grains and dals once in a while. Meanwhile, toast the split cashews in a dry skillet over medium-low heat, tossing or stirring frequently, for 5 to 10 minutes or until lightly browned. Set aside. Once the rice and mung dal are dry, transfer to a skillet and toast over medium heat for several minutes, stirring frequently. Transfer to a large saucepan, pour in the water and add the turmeric. Bring to a boil, reduce heat to medium-low, cover, and simmer for 20 to 30 minutes or until the dal and rice are tender. Remove from heat. For the tempering, heat the ghee, butter or oil in a small saucepan over medium heat. When hot, add the cumin seeds, peppercorns, asafetida, ginger, chilies, curry leaves and parsley or cilantro. Stir for 1 to 2 minutes or until fragrant, the gently stir into the cooked rice and dal. Cover and let stand for 5 minutes. Season with salt and pepper and stir in the coconut. Serve hot or warm garnished with the toasted cashews. Makes 4 servings

More South Indian recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Tamarind Chickpeas
Carrot Sambar
Spicy Tamarind Black Beans
Mung Bean and Tamarind Dal

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