Aval Ven Pongal is one of the nutritious, tasty and healthy south Indian dishes. It needs very less ingredients and can be done in a matter of 15-20 minutes.

Ingredients:

Aval/Poha (any variety) - 1 cup

Split green gram dal/moong dal (yellow) - 1/4 cup

Turmeric Powder - a pinch

Whole black pepper - 1 tbsp flat

Cumin seeds/jeera seeds - 2 tsp

Cashew nuts - 6-8

Salt to taste

For the seasoning

Oil - 2 tbsp

Ghee - 4 tsp

Hing - a generous pinch

Ginger - 1 inch piece finely chopped

Green chilli - 1 finely chopped

Curry leaves - 2 sprigs

Preparation

Dry roast moong dal (pasi paruppu) until you get a nice aroma of roasted dal. Do not brown it. Cook dal with turmeric powder and needed water until soft. You can also pressure cook dal for 2-3 whistles. Mash it well and keep it aside.

Heat a tsp of ghee and fry the cashew nuts until golden brown. Keep it aside.

Rinse aval 2-3 times and drain the water completely. Let it sit for 15 minutes. I used red thick aval for preparing this pongal. If using thick aval, rinse it 2-3 times, sprinkle water and keep it aside. Let is sit for 20 minutes. Crush black pepper and cumin seeds or grind it in the mixie just for a second. Do not powder it.

Direction:

1. Heat oil and ghee, add hing, finely chopped ginger, green chillies and curry leaves. Saute for a few seconds.

2. Then add the ground pepper and cumin powder and saute for a few more seconds.

3. Add the cooked dal and salt needed.

4. Then add the aval and mix well. Cook for a few seconds until everything gets blended well. Add cashew nuts and remove from heat.

Serve aval ven pongal with chutney or sambar!