Saravana Bhavan style Ven Pongal | வெண் பொங்கல்| Creamy Ven Pongal | How to make Ven Pongal

For Pressure Cooking:

Rice - 1/2 cup (soaked 15-20 minutes and rinsed)
Moong Dal (பாசிப்பருப்பு) - 1/2 cup (soaked
15-20 minutes and rinsed)
Water - 2 cup
Milk - 2 cup
Salt - 1/2 tsp (or as required)

For Tempering:

Ghee (Clarified butter) - 2 tbsp
Cumin seeds (Jeera) - 1 tsp
Crushed Pepper - 1/2 tsp
Pepper - 1/4 tsp
Ginger - 1 inch (finely chopped)
Cashew nuts (kaju) - 10-15 (or 1/8 cup)
Curry leaves - few
Asafoetida (Hing) / பெருங்காயம் - 1/8 tsp

In a bowl
Add Rice - 1/2 cup
Moong Dal (பாசிப்பருப்பு) - 1/2 cup
Soak for 15-20 minutes in water.

In a pressure cooker
Add Rice - 1/2 cup (soaked and rinsed)
Moong Dal (பாசிப்பருப்பு) - 1/2 cup (soaked and rinsed)
Add Water - 2 cup
Milk - 2 cup
(Milk is added to get creamy consistency, you can also skip milk and add 4 cup water )
Salt - 1/2 tsp (or as required),
Mix well.
Cover and Pressure cook for 4 - 5 whistles on medium flame(or cook until it is soft and mushy)
Mix well and keep aside.

For Tempering

Heat the Pan in medium flame
Add Ghee (Clarified butter) - 2 tbsp
Cumin seeds (Jeera) - 1 tsp
Crushed Pepper - 1/2 tsp
Pepper - 1/4 tsp
Mix well
Add Ginger - 1 inch (finely chopped)
Cashew nuts (kaju) - 10-15 (or 1/8 cup)
Mix well
Add Curry leaves - few
Asafoetida (Hing) / பெருங்காயம் - 1/8 tsp
Saute well, until Cashew nuts turns golden brown
Now, Add the tempering to cooked dal and rice
Mix well.
Add salt if required.
Finally add 1 tbsp of ghee (optional)
Our Creamy Ven Pongal is ready to serve!!!