The season for enjoying the fullness of life – partaking of the harvest, sharing the harvest with others, and reinvesting and saving portions of the harvest for yet another season of growth. ~ Denis Waitley

Pongal, the Harvest Festival in Tamil Nadu, India, celebrating the bounty of the land. Celebrated over three days Pongal means overflowing, and the star of the cuisne is Ven Pongal, a rice and lentil risotto flavored with aromatic spices. Traditionally these were made in earthenware and the rice and lentils overflowed when cooked to symbolize the overflowing abundant bounty of the past year. A sweet version of this is also made. Ven Pongal is served with chutney and gotsu

VenPongal
🍚 Cook together 2 cups rice and 1/2 cup moong dal in 4 cups of water with 1.5 tap salt.
Mash and set aside
🍚Heat 2 tbsp ghee and 2 tbsp oil
Roast 2 tbsp cashewnuts till golden and set aside
🍚 In the same oil mixture
Saute till aromatic
4 green chillies
1 tbsp julienned ginger
1 tbsp crushed Jeera (cumin seeds)
1 tsp crushed peppercorns
10 to 12 curry leaves
🍚Mix all the above and serve after adding an extra dollop of ghee !

Gotsu and sweet Pongal recipe to follow 🙂