Ven pongal

Name: Ven pongal
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup raw rice; 1/4 cup moong dal; 1 tsp ghee; 3.5 cups water; as needed Salt; 1 pinch hing; 2 tsp cumin seeds; 1 tsp pepper corns; 1 inch ginger, finely chopped; 1 sprig curry leaves; 1 pinch hing; 4-5 cashews; 2 tbsp ghee; 1 tbsp oil

Sandhya S @sandhyasukumar01

I am always a great fan of ven pongal when it comes to breakfast. Even at weddings or functions, I prefer to have an extra serving for pongal than idly or dosa and I love to have it with either with gothsu or coconut chutney. Here is a simple recipe of my favourite ven pongal. Do try this recipe and would love to know your feedback.
#venpongal #breakfast #southindian #gheepongal #rice #moongdal

Sandhya S @sandhyasukumar01

Saved

Ingredients

20 minutes

2 servings

1 cupraw rice
1/4 cupmoong dal
1 tspghee
3.5 cupswater
as neededSalt
1 pinchhing
For tadka
2 tspcumin seeds
1 tsppepper corns
1 inchginger, finely chopped
1 sprigcurry leaves
1 pinchhing
4-5cashews
2 tbspghee
1 tbspoil

Saved

Steps

20 minutes

1

Wash moong dal and rice separately. Drain the water and keep aside. In a pressure cooker, add a tsp of ghee and slightly saute the moong dal for 2 minutes. Add the rice to it, and saute for a minute and then pour the 3.5 cups water. Add a pinch of hing and salt as required, and close the cooker with weight.
2

Pressure cook for 4 whistles. Let it subside on it's own. Open the lid and gently mash the dal-rice mixture with back of a ladle. Check for salt and add more if needed.
3

For tadka, heat a pan, add ghee and oil. Now add the cumin seeds, ginger, pepper corns (whole or coarsely ground), cashews, curry leaves, hing. Let them fry for a minute and pour this tadka over the cooked rice-dal. And gently mix it. Add another tsp of ghee on top for a nice aroma.
4

And tadaaa!! Tasty ven pongal is ready. Serve it with sambar, gothsu or coconut chutney.