Ven pongal

Name: Ven pongal
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup rice; 1 cup split moong dal; 1/2 tsp turmeric powder; 1 pinch hing; 1 tsp cumin seeds; 2 tbsp desi ghee; 12-15 cashew nuts; 1" ginger chopped; 2 chopped green chilli; 2 whole red chilli dry; 4 cup water; To taste Salt

Deepa Garg @cook_14315431

#goldenapon2
#week5
#tamilnadu

Deepa Garg @cook_14315431

#goldenapon2
#week5
#tamilnadu

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Ingredients

25 minutes

4 servings

1 cuprice
1 cupsplit moong dal
1/2 tspturmeric powder
1 pinchhing
1 tspcumin seeds
2 tbspdesi ghee
12-15cashew nuts
1"ginger chopped
2chopped green chilli
2whole red chilli dry
4 cupwater
To tasteSalt

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Steps

25 minutes

1

Heat a pan add split moong dal after wash and dry a little to roast for a while till fragrant.
2

Add rice to it and water and salt to taste. Pressure cool till 4 whistles.
3

On the other hand heat ghee in a good amount add cashews and fry till golden.Keep aside.
4

Add chopped ginger,red whole chilli chopped,green chilli,hing and cumin seeds.cook a little till crackle.add turmeric powder.Switch off the gas.
5

After 3-4 whistles,and pressure release naturally take a ladle and mix rice well to make them little mushy.
6

Now add cashew and tadka to the pongal.
7

Mix well and serve hot with sambar or rasam.