I have been involved in one of the most joyous activities for someone who loves cooking and loves Indian food – testing and proofing Indian Festival recipes for a publication soon to be released. In fact, I hear it is at the printers as I write. The publication will outline 15 Indian festivals and associated activities, including traditional foods that are cooked by families during the festival. The publications are aimed at Western audiences, for media when they want more information about Indian traditions, and also those who have lost touch with or are curious about the traditions of India and want more information.
I was involved in testing a number of dishes, including this one which did not make the final cut. Never mind, it is your gain! I hope to bring you the other dishes once the publication is released.
For some reading, explore different kinds of rice.
Pongal is one of those dishes that tastes so much better than it ought. You read the recipe and (unless you are Sth Indian) you go, “Nah”, and move on. Rice based, it sounds as though it could be bland.
Please think again. There is nothing not much simpler and tastier than this. You can eat it for breakfast, lunch, dinner, supper or a snack. Eat it hot or room temperature, although it will thicken up if left to stand. I hear it is the most consumed breakfast dish in Tamil Nadu (Sth India).
Ven Pongal is a savoury variety of Pongal. Pongal can also be cooked with milk, sugar and sweet spices for a wonderful dish served traditionally at Thai Pongal, the traditional Indian festival similar to Harvest Festival or Harvest Thanksgiving held in other parts of the world. It is a time where the sun and the gods that oversee the land and growth are thanked for the abundance that has been provided. Sweet pongal is cooked under the first rays of the morning sun, outside in a tall pot over a fire. But that recipe another time.
Ven Pongal is a great dish to cook during Navratri, the 9 day Festival dedicated to the Goddess.
The key to Ven Pongal, the savoury dish, is its wonderful buttery texture achieved because the rice and dal are cooked until very very soft, mixed with spices and topped with cashew nuts. It is a wonderful, nurturing, comfort food.
Source : proofreading a collection of Indian Festival Recipes for publication
Festival: Navratri, Thai Pongal
Prep time: 10 mins
Cooking time: 20 mins
Serves: 4 – 6 people, depending how you use it
1 cup rice
0.5 cup split mung dal
4 – 6 cups water
1 Tblspn fresh ginger, finely chopped
1 tspn whole black pepper corns
1/5 tspn cumin seeds
4 – 5 curry leaves
2 Tblspn raw cashew nuts, unsalted
2 Tblspn ghee
salt to taste
Cook the rice and dal together in the water until very very soft. Perhaps use 4 cups to begin with and add more if required. It will take 20 – 30 minutes to cook. The final result will be thick, not liquid, so ease off on adding water at the end of the cooking time.
While the rice and dal is cooking, finely chop the ginger and roast it in 1Tblspn ghee.
Add the cumin, whole black pepper and curry leaves. Sauté a little without burning, to release the flavours. Set aside.
Roast the cashews in the remaining ghee until golden brown but not burnt.
When the rice and dal mixture is cooked, mix vigorously, mashing the dal and rice together. You want a buttery texture. Mix in the spices with the ghee that they were sautéed in.
Place in a serving dish and top with the roasted cashews. Enjoy!