VEN PONGAL
Servings Prep Time
2cup 10minutes
Cook Time
10minutes
Servings Prep Time
2cup 10minutes
Cook Time
10minutes
Ingredients
  • 1cup Raw Rice
  • 1cup Moong Dal
  • 2tsp Grated Ginger
  • 1tsp Black Pepper
  • 1tsp Jeera / Cumin
  • 2tsp Ghee
  • 1pinch Oil
  • 1/2tsp Asafoetida
  • 1Sprig Curry Leaves
  • 6 Cashewnuts–
  • To Taste Salt
  • 3 3/4cup Water
Instructions
  1. Take a cooker and add a little oil to it and add grated ginger to it.
  2. By adding a little more oil now add raw rice and moong dal and fry till nice aroma comes and they turn golden brown.
  3. Add about 4cups water now and cook till soft and mushy.
  4. Take a small pan and add black pepper,jeera,asafoetida curry leaves and cashewnuts and fry by adding oil.
  5. Pour the tempering on to the cooked rice dal mixture.
  6. 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.

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.