Ven Pongal

Name: Ven Pongal
Total time: 1800 s
Yield: 3 people
Cuisine: Indian
Ingredients: 1/2 cup Raw rice; 1/2 cup moong dal; 3 &3/4 cup water; 4 tbsp ghee; 1 tsp peppercons; 1 tsp jeera; 12-15 cashews split; 1 ” ginger crushed; 2 green chili slit; leaves Few curry; 1/4 tsp hing/asafoetida; as per taste Salt

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#special

Ven pongal is easy and quick to make, yummy and melt-in-mouth South Indian breakfast dish made of rice and moong dal, seasoned with spices and ghee. Jeera, pepper, ginger, curry leaves, green chili, cashew nuts roasted in ghee are added to cooked rice and dal mix which gives good flavors and nice aroma.

This recipe is Tamilnadu version of Pongal. It is served with coconut chutney or sambar. It is generally prepared during Pongal / Shankranthi and even as Prasadam in temples.

Follow the measurements mentioned and cooking time to get the right consistency.

#special

This recipe is Tamilnadu version of Pongal. It is served with coconut chutney or sambar. It is generally prepared during Pongal / Shankranthi and even as Prasadam in temples.

Follow the measurements mentioned and cooking time to get the right consistency.

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#special

This recipe is Tamilnadu version of Pongal. It is served with coconut chutney or sambar. It is generally prepared during Pongal / Shankranthi and even as Prasadam in temples.

Follow the measurements mentioned and cooking time to get the right consistency.

#special

This recipe is Tamilnadu version of Pongal. It is served with coconut chutney or sambar. It is generally prepared during Pongal / Shankranthi and even as Prasadam in temples.

Follow the measurements mentioned and cooking time to get the right consistency.

Saved

Ingredients

30 mins

3 people

1/2 cupRaw rice
1/2 cupmoong dal
3&3/4 cup water
4 tbspghee
1 tsppeppercons
1 tspjeera
12-15cashews split
1” ginger crushed
2green chili slit
leavesFew curry
1/4 tsphing/asafoetida
as per taste Salt

Saved

Steps

30 mins

1

In a pressure cooker take half cup each of rice and moong dal. Wash it well for 3 times and drain the rice completely. Add 3 & 3/4 cup water along with 1/4 tsp ghee.
2

Pressure cook for 3 whistle approximately 8-10 mins. Switch off the flame and let the pressure to reduce. One pressure subsided, add salt to taste and mix well. Cover and keep aside. (when lid is opened rice will be grainy, once you stir it will be mushy and porridge consistentcy which is required for this recipe)
3

Heat a pan on medium flame and add 3 tbsp ghee. Add in peppercons, jeera and let it splutter.
4

Add split cashew nuts and fry until golden. Add in crushed ginger and saute for 30 sec.
5

Add in slit green chili, curry leaves and lastly hing. Stir well.
6

Pour the tempering over the rice and dal mixture. Give a good mix and add 1 tbsp ghee on top. Cover and let it sit for 5 mins for flavors to infuse.
7

Serve hot Ven Pongal with coconut chutney or sambar. I served with peanut chutney.