The Cup Spilleth Over...

Pongal is one of the most anticipated festivals in South India, next only to the ubiquitous Diwali (festival of lamps). Pongal is the harvest festival and the word "Pongal" literally means to boil over, spill over, the cup spilleth over... Abundance.

Now that the world seems to be upside down and we are all focused on the economy, it seems to be a fantastic time to talk about abundance, so we can put the economic crisis behind us. Like the author of The Secret tells us, we get what we focus on, so let's all focus on PONGAL!

Pongal is also the name of the dish that is made on Pongal day. Traditionally, it is made sweetened with jaggery (molasses) and eaten as a dessert. But, there is a breakfast version of this dish that I am now going to share. The sweet version of pongal is called "Chakkarai pongal" or sweet pongal - duh! The breakfast version, is called "Venn pongal" or white pongal and it is usually made with white rice.

Ever since my foray into the unrefined carbohydrate world, I have looked to see where I could substitute brown rice for white and this experiment of changing "Venn pongal" to Brown rice Venn pongal has been a great success with my family!

Try it - it is simple to make, easy on the stomach, has the right mix of unrefined carbs and protein (from the lentils) and the touch of ginger turns this simple dish into a delicious, aromatic, epicurean delight.

Here's what you will need:

2/3 cup brown rice
1/3 cup yellow split moong lentils (the ones with the peel removed)
1 1/2 - 2 cups water
1 tsp cumin seeds
1 pinch asofoetida powder (optional)
1 tsp salt
2 dry red chili (broken into smaller pieces)
3 tsp chopped ginger
4 tsp or less cashews (chopped)
1 1/2 tsp Olive oil

To make:

Heat a pan and dry roast the yellow moong lentils until they become aromatic - for about 3-4 minutes. Stir constantly to ensure the lentils do not burn. Remove from fire. Now add the brown rice and dry roast - another 3-4 minutes. Remove from fire.

Mix in the rice and lentils. Add the water (I have provided 2 different ratios for water- add 1 1/2 cups if you like the rice dry and the grains firm, or add 2 cups water if you like the pongal mushy). Cook until all the water is absorbed. Set aside.

In a pan, heat oil. Add the chopped cashews and fry until golden brown. Remove from fire and set aside. Now add the cumin seeds into the same warm oil and stir fry until golden brown. Add the red chili and fry a minute more. Now add the asofoetida powder and immediately add the chopped ginger. Saute for another minute. Now add the cooked rice lentil mixture and salt and mix thoroughly.


Remove and garnish with fried cashews.
Serve hot with Red pepper gotsu or Peanut chutney.
Serves 2.