Traditional Ven-Pongal

Name: Traditional Ven-Pongal
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 1 cup Rice; 1/2 cup Slit and dehusked green lentil; 10-12 Black pepper corns; 1 teaspoon Cumin seeds; 1/4 teaspoon Aesafoetida; 1 inch piece of ginger crushed; 2 tablespoons oil; 2 tablespoons ghee; To taste Salt; 1/2 teaspoon Turmeric powder; 1 tablespoon Ghee; 2 Dry red chillies; Pinch black pepper and cumin powder

PV Iyer @pviyer79

Nagpur

#traditional
Ven-Pongal is basically a savoury version of sweet pongal prepared using moong dal lentil and rice. This Pongal is not only prepared in South-Indian bones but also offered to Gods as Naivedyam in temples and offered during poojas, festivals, harvesting season and many auspicious occasions.

It is a South-Indian version of North-Indian Dal-Khichdi.

Ven-Pongal is protein packed, tastes amazing with aromat tempering of ghee and spices.

It is also good to have when you want to eat something very light and filling during stomach or digestion problems

It is a South-Indian version of North-Indian Dal-Khichdi.

Ven-Pongal is protein packed, tastes amazing with aromat tempering of ghee and spices.

It is also good to have when you want to eat something very light and filling during stomach or digestion problems

PV Iyer @pviyer79

Nagpur

It is a South-Indian version of North-Indian Dal-Khichdi.

Ven-Pongal is protein packed, tastes amazing with aromat tempering of ghee and spices.

It is also good to have when you want to eat something very light and filling during stomach or digestion problems

It is a South-Indian version of North-Indian Dal-Khichdi.

Ven-Pongal is protein packed, tastes amazing with aromat tempering of ghee and spices.

It is also good to have when you want to eat something very light and filling during stomach or digestion problems

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Ingredients

5-6 servings

Pongal
1 cupRice
1/2 cupSlit and dehusked green lentil
10-12Black pepper corns
1 teaspoonCumin seeds
1/4 teaspoonAesafoetida
1 inchpiece of ginger crushed
2 tablespoonsoil
2 tablespoonsghee
To tasteSalt
1/2 teaspoonTurmeric powder
Tempering
1 tablespoonGhee
2Dry red chillies
Pinch black pepper and cumin powder

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Steps

1

Roast for few seconds rice and lentil separately and wash and keep aside.
2

In a pressure cooker pan, add ghee and oil and add freshly crushed pepper and cumin seeds along with asafoetida and crushed ginger
3

Add rice and lentil and fry.
4

Add turmeric powder, cumin powder and salt and fry for 2 minutes.
5

Add water and let it come to a boil. Put the lid and let cook till 2 whistles.
6

Open lid once the cooker cools normally.
7

Add tempering and serve hot with chutney or sambar or just as it is. It taste delicious any which way.