Mizhaghu Pongal is one of the recipes on the menu during the Pongal festival. It is also called Ven Pongal, but turmeric is not added in this form. We are sharing the recipe here.
3 parts green gram or moong dal.
3 parts rice.
Turmeric powder as required.
Tomatoes as required.
3 spoons ghee.
15-20 Cashew nuts.
Salt to taste.
Any cooking oil for seasoning mustard, cumin and peppercorns.
Water for cooking.
Coriander leaves for garnishing.
Roast 3 parts of moong dal without oil and cook it in water. Keep it aside. Cook 3 parts of rice and keep it aside. In a kadhai, season with a little oil, mustard, cumin and 2 spoons roasted and ground peppercorns (mizhaghu). Add turmeric and tomatoes as required. Optionally, vegetables like beans, carrots, peas and cabbage can also be added at this stage. Cook well. Add rice and dal and salt to taste. Mix and keep it aside.
In a separate kadhai pour 3 spoons of ghee and add 15-20 cashew nuts. Mix it with rice. If required, coriander leaves can be used for garnishing. Serve warm.