VEN PONGAL
| Servings | Prep Time |
| 2cup | 10minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
TO TEMPER
- 2tsp gingerGrated –
- 1tsp Black pepper–
- 1tsp Jeera / Cumin–
- 2tsp Ghee–
- 2tsp Oil-
- 1pinch Asafoetida
- 1sprig Curry leaves
- 6 – 7 Cashewnuts–
- to taste Salt–
Instructions
- 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,.
Recipe Notes
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.
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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.