Ghee Pongal or Venn Pongal

Name: Ghee Pongal or Venn Pongal
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Raw Rice; 1/4 cup Split yellow moong dal / Pasiparuppu; to taste Salt; 4 cup Water; 5 tblspn Ghee; 2 tsp Cumin seeds / Jeera; 10 Cashew nuts; 2 chopped Green chilli; 2 tblspn grated Ginger; 1 tblspn Pepper; 1 sprig Curry leaves

Priyanka Netikunta @cook_15576242

Hyderabad

Pongal is a popular rice dish, originating from Tamil Nadu. In Tamil "pongal" " means to " boil over " or "spill over". The wors pongal generally refers to spicy pongal, and is a common breakfast food in South Indian states.

Priyanka Netikunta @cook_15576242

Saved

Ingredients

4 servings

1 cupRaw Rice
1/4 cupSplit yellow moong dal / Pasiparuppu
to tasteSalt
4 cupWater
Spices:
5 tblspnGhee
2 tspCumin seeds / Jeera
10Cashew nuts
2 choppedGreen chilli
2 tblspn gratedGinger
1 tblspnPepper
1 sprigCurry leaves

Saved

Steps

1

Wash rice and daal.Drain it and set aside.
Heat 1 tbsp of ghee in a pressure cooker and add in rice and daa.Fry this for 5 mins.
2

Pour in the water and bring this to a boil.Add in salt.
Cover and cook for 4 whistle and simmer it for 10 mins.Let the pressure go by itself.
3

Open the pressure cooker and mix well..
Heat ghee in a kadai and add in cashews, cumin seeds, pepper, ginger, green chilli, curry leaves and sauté this for a minute..
4

Now add in rice and dal mixture and mix well.Let the rice absorb all flavours.
Mix this for 3 minutes.
5

Serve hot with sambar or chutney..