VEN PONGAL
If you can say a classic signature breakfast dish you can’t leave out Ven pongal.In my house whenever we go out visiting our familly diety at Kumbakonam in Tamil Nadu we make sure to order ven pongal at a restuarant there.I like the traditional banana leaf in which it is served and it is also scientifically proven that when any food is served hot in a banana leaf, we also end up eating the folic acid present in the leaf along with the food.Dual benefits?Yeah. Whenever i make pongal at home,i make it mostly for breakfast.It is very filling and healthy too.This involves less time to prepare and you can very well make this directly in a pressure cooker as i have done it here.I also make pongal with brown rice as i have become conscious of diet nowadays which is equally tasty.Let us see how i made mom’s famous version of Ven Pongal.
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| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
cup
|
- 2 tsp ginger Grated -
- 1 tsp Black pepper -
- 1 tsp Jeera / Cumin -
- 2 tsp Ghee -
- 2 tsp Oil-
- 1 pinch Asafoetida
- 1 sprig Curry leaves
- 6 - 7 Cashewnuts -
- to taste Salt -
Ingredients
TO TEMPER
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|
- Take a cooker and add a little oil to it and add grated ginger to it.
- By adding a little more oil now add raw rice and moong dal and fry till nice aroma comes and they turn golden brown.
- Add about 4cups water now and cook till soft and mushy.
- Take a small pan and add black pepper,jeera,asafoetida curry leaves and cashewnuts and fry by adding oil.
- Pour the tempering on to the cooked rice dal mixture.
- Add salt and ghee and mix well and serve with chutney of your choice and sambhar.I have served with onion sambhar and coconut chutney,.
Notes
I have roasted the rice and dal together since i have made it only for 2 servings.If you are making more make sure you roast dal and rice seperately and that too golden brown.
If you find after cooking the pongal watery cook for a while so that water is absorbed.
Add salt after cooking rice and dal, if you add before itself dal won't cook fully, you will find seperate from the rice.
Adding ginger in the beginning is to incorporate the unique flavour of ginger all through the pongal.
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