Rice with Green Gram Lentil and Cabbage/ Cabbage Ven Pongal/ Cabbage Kara Pongal

Ven Pongal is a traditional South Indian Dish prepared with Rice and Yellow Lentil (Yellow Moong Dal).  I add lots of Cabbage while preparing this dish. Once it is ready for serving, no one will guess that Cabbage has gone into this preparation. My daughters don’t like cabbage and this was the perfect way to make them eat it. The tempering of Black Pepper, Cashews and Cumin Seeds in Ghee enhances the taste of this dish.

Ingredients:

Rice – 1 cup

Yellow Moong Dal (Pasi Paruppu) – ½ cup

Oil – 1 tsp

Cumin Seeds – ½ tsp

Finely chopped Cabbage – 3 cups

Water – 5 to 6 cups (depending on the variety of the Rice)

For Tempering:

Ghee – 3 to 4 tbsp

Cashews – 2 tbsp

Cumin Seeds – 1 tsp

Lightly Pounded Black Pepper – 1 to 2 tsp

Grated Ginger – 1 inch long piece

Green Chilli – 2 (Finely chopped

Curry Leaves – from 2 sprigs

Method:

Wash and rinse the Rice twice or thrice. Strain the water.

Heat a tsp of Oil in a pressure cooker. Add Cumin Seed and allow them to crackle. Add the rinsed Dal and Rice. Stir cook for 2 to 3 minutes in medium flame. Add the finely chopped Cabbage. Add 5 ½ to 6 cups of water. Add the required Salt. Mix well. Adjust Salt, if required.

Pressure cook for 3 to 4 whistles over medium flame and then in low flame for 5 minutes. Allow the pressure to drop. Open the lid and mash the rice lightly.

Heat 3 tbsp of Ghee in a broad pan. Add Cashews and roast for a minute in low flame. Add Cumin Seeds and the slightly bounded Black Pepper. Allow the Cumin Seeds to sizzle. Add the chopped Green Chillies, Grated Ginger and Curry Leaves. Stir for a minute in medium flame.

Add the cooked Rice, Dal and Cabbage mixture. Stir well. Simmer for 2 to 3 minutes in low flame.

Transfer to a serving bowl.

Note:

Generally people make this Pongal in a mushy for. I prefer it medium mushy and so, adjust the water abd cooking time accordingly.