Milagu Ven Pongal Recipe Made With Figaro Olive Oil
Milagu Ven Pongal is a dish that is made during the festival of Pongal. But did you know that, it’s a staple breakfast and tiffin dish of southern india? Pongal is a dish made from rice and dal and topped with a tadka of ghee, ginger and crushed black pepper.
Ingredients
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1 cup Rice
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1 cup Yellow Moong Dal (Split)
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Salt
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to taste
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Ingredients for Seasoning
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2 tablespoons Extra Virgin Olive Oil
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plus more
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1 teaspoon Cumin seeds (Jeera)
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1 inch Ginger
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grated
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1 teaspoon Whole Black Peppercorns
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coarsely pounded
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2 tablespoons Cashew nuts
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halved
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1 sprig Curry leaves
Instructions
Step 1
To begin making the Ven Pongal Recipe; we will first cook the rice and lentils in the pressure cooker
Step 2
Heat the cooker on medium heat, add a tablespoon of Figaro Pure Olive Oil
Step 3
Add the rice and dal, salt and 5 cups of water
Step 4
Cover the pressure cooker, place the weight on and cook until you hear a whistle
Step 5
After the first whistle, turn the heat to low and simmer for 3 to 4 minutes
Step 6
After 3 to 4 minutes, turn off the heat and allow the pressure to release naturally
Step 7
While the pressure is releasing, heat a tablespoon of pure olive in a small pan, add in the cashew nuts and roast on low heat until lightly browned
Step 8
Next add in a teaspoon of cumin seeds, 2 teaspoons of pounded black pepper, a tablespoon of grated ginger, the roughly torn curry leaves
Step 9
Turn off the heat and stir all the ingredients in the remaining heat
Step 10
Once the pressure has released from the cooker, stir the prepared seasoning and an additional 2 to 3 tablespoons of Pure Figaro Olive Oil into the rice
Step 11
Stir until all the ingredients are well combined into the Ven Pongal
Step 12
Serve the Ven Pongal for a Sunday Breakfast along with Sakkarai Pongal, Vada Sambar and Kathirikai Gothsu - Eggplant in a Tangy Gravy
Step 13