Rice Pongal-(White (Ven) Pongal)


  • Raw rice 250 grams (½ lb)
  • Paasi Paruppu (Moong dal) 50 grams (½ cup)
  • Crushed black pepper 2 tsp
  • Cumin 2 tsp
  • Ginger 1 inch piece diced
  • Cashews 10 diced
  • Ghee (clarified butter) 100 grams (1 cup)
  • Curry leaves
  • Cilantro
  • Salt


  1. Add water (3 cups water to one cup rice+dal)
  2. Cook the rice and dal with salt in a cooker
  3. Heat 4 tsp oil in a pan in slow fire and fry the pepper and cumin till they splutter
  4. Add the cooked rice and mix well
  5. Fry the cashews ginger in ghee and add them to the rice along with the ginger
  6. Add the left over ghee, curry leaves, and cilantro
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