Ven Pongal -The South Indian Khichdi (A wholesome breakfast)

I once read that "All happiness depends on a leisurely breakfast" - and can't agree with it more !

Breakfast is a very important meal as it kick starts the day, pepping us with all the energy. It helps us sustain the rigmaroles of day-to-day living. Making kids gulp their morning food is very vital as it ensures that they stay brisk, smart and alert. Why kids, I find that  a hearty breakfast enables me to bounce in a happy mood the whole day while no breakfast or little breakfast makes me grumpy, slouchy and irritable. Besides, eating breakfast ensures maintaining a healthy weight. Eating a healthy breakfast is as important as making sure you eat breakfast . Say not to high sugar food or meat and dig in to a breakfast that is loaded with carbohydrates/ protein packed/ fibrous.

In the midst of the chaos and mayhem that is a typical morning having good options help and that is where South Indian Breakfasts kicks in. Idlis and dosas in its myriad avatars, pongal, puttu, pesarattu- the list is power packed with nutrients as well as immensely satisfying.

Ven Pongal is one such super breakfast. It is my favourite comfort dish too ! The dish can also be the perfect dinner or the god sent bowl to the occasional hungry pangs that hits you at 4 PM ! It is our very own answer to the Khichdi of North India, our very own kedgeree.Loaded with rice and lentils, the dish is not only healthy but also tasty and pleasantly satiating.

The recipe varies in each house hold in terms of the proportions of the lentils to the rice.To each their own !  

And like any other south Indian dish, this dish gets it's zing from the curry leaves.

What's in it :-

• Rice - 1 cup
• Mung Dal (Split & husked green gram) /பாசி பருப்பு  - 1 cup
• Cumin Seeds - 1 tbsp
• Black Pepper corns - 1 tsp - to taste
• Green Chillis - 2 - chopped
• Ginger - a small piece - grated
• Curry Leaves - a few - rough chopped
• Asafoetida - a small pinch
• Butter/ Ghee - 2 tbsp + 2 spoons extra to finish 
• Cashewnuts - as required
•  Salt - to taste

Here's How :-

Cook the rice and lentils separately with enough water. I pressure cooked them in separate bowls till 3 whistles. For a better mix cook the lentil for 2 whistles.

In a kadai, add butter/ghee and as it starts warming up, add the Cashewnuts and fry till golden. Next tip in the cumin seeds and pepper corns. As they start crackling , add the curry leaves, ginger and asafoetida along with chopped chillis. 

Stir in the cooked rice and lentils. Season it with salt. If you find the mix to be too thick add 1/2 cup of water. Add 2-3 spoons of ghee to finish.

Serve hot with sambhar/chutney/gotsu or any other accompanimenmt of your choice.

You must have heard the saying breakfast like a king, and if it is power packed, the day gets a real kick. So what are waiting for ? Fuel your soul and stomach with this wonderful dish and start the day buzzing with tonnes of energy.This loaded breakfast is off to Avant Garde Cookies - Week 2 :Month 1 (Breakfast)

E.N.J.O.Y

Linking it to Gayathri's WTML-August guest hosted by Archana