Ven Pongal

Name: Ven Pongal
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup rice; 1/4 cup moong dal; 2 1/2 cup water; For Tempering:-; 2 tbsp Ghee; 8-10 cashew nuts; 1/2 tsp Cumin seeds; 1/2 tsp crushed pepper corns; 1 pinch hing; 2 green chillies slit; 1 sprig Curry leaves; 1 inch ginger grated

Kalpana Solanki @cook_13477867

#goldenapron

Kalpana Solanki @cook_13477867

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Ingredients

30 mins

2 servings

1 cuprice
1/4 cupmoong dal
2 1/2 cupwater
For Tempering:-
2 tbspGhee
8-10cashew nuts
1/2 tspCumin seeds
1/2 tspcrushed pepper corns
1 pinchhing
2green chillies slit
1 sprigCurry leaves
1 inchginger grated

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Steps

30 mins

1

Dry roast dal on a low to medium flame till it begins to smell nice and aromat.
2

Add rice and the roasted dal to a pot or cooker.
3

Wash it at least three times. Drain the water completely.
4

Pour water, add salt and cook the rice and dal till it gets a soft texture.
5

For pressure cooking if cooking directly in the pressure than cook for 2 whistles on a medium flame.
6

When the pressure release naturally open the lid.
7

Tempering:- Heat a pan with ghee fry cashews till golden.
8

Add cumins and crushed pepper.
9

Allow them to splutter then add chilli, ginger and turmeric saute well until the tempering turns aromatic.
10

Then add hing, curry leaves pour this into the cooked pongal.
11

Mix and simmer for 2 minutes. Turn the stove off.
12

Serve ven pongal with coconut chutney or sambhar.