Milagu Ven Pongal Made With Figaro Olive Oil
A Tamil Nadu breakfast staple of pressure-cooked rice and moong dal mashed together, tempered with cracked black pepper, cumin, ginger, curry leaves and roasted cashews in oil.
Ingredients
Main
- olive oil — 60 g (whole)
- Ginger — 1 piece (grated)
- salt — 6 g (whole)
- Cashew Nuts — 2 tbsp (whole)
- Water — 1200 g (whole)
- yellow moong dal — 1 cup (whole)
- Black Peppercorns (Tellicherry Bold Grade) — 5 g (whole)
- rice — 1 cup (ground)
Tempering
- Cumin Seeds — 1 tsp (whole)
- Curry Leaves — 1 piece (ground)
Method
- Heat a tablespoon of olive oil in a pressure cooker. Add the rice and moong dal, salt and the water.
- Cover, place the weight on, and cook until you hear a whistle. Lower the heat and simmer for 3-4 minutes, then turn off and let the pressure release naturally.
- While the pressure releases, heat another tablespoon of olive oil in a small pan and roast the cashew nuts until lightly browned.
- Add cumin seeds, crushed black pepper, grated ginger and curry leaves to the pan; turn off the heat and let them infuse in the residual warmth.
- Once the pressure has released, mash the rice-dal mixture lightly, then stir in the prepared seasoning along with the remaining olive oil.
- Mix well until the Ven Pongal is soft and evenly combined. Serve hot with coconut chutney and sambar.
Common questions
- How many calories in one plate of Milagu Ven Pongal Made With Figaro Olive Oil?
- 513 kcal per plate.
- How much cooking time?
- 50 min — 10 min prep, 40 min cooking.