Ven pongal is often prepared in South India during festival days. It is made of rice, lentils and ghee. It goes well with simple coconut chutney or dal sambar.
Ingredients:
1. Dry fry the moong dal and wash it.
1. Rice - 1 cup
2. Moong dal - 1/4 cup
3. Milk - 3 tbsp
4. Oil/Ghee - 5 tbsp
5. Cumin seeds ( crushed ) - 1 tbsp
6. Pepper corns - 1 tsp
7. Green chilly -1
8. Curry leaves - few
9. Coriander leaves - 2 tbsp
10. Ginger ( crushed ) - 1 tbsp
11. Asafoetida powder ( hing ) - a pinch
12. Salt - as required
13. Cashew (splitted ) - 10
( wash the rice and soak for 15 mins. )
Method of preparation :
2. Soak the dal along with the rice.
3. In a pressure cooker take 5 cups of water. Add salt and boil it.
4. Add soaked rice and dal mixture to it.
5. Add a tbsp of ghee and let it boil. Once it starts bubbling close the lid and allow for 2 visils.
7. Add milk to it and mix well again. ( you can check and add salt at this stage ).
10. Add the fried items to the rice and mix completely.
6. Once the pressure releases open the cooker and mash it with a ladle.
8. In a pan add ghee and cashews. Fry for a minute.
9. Add coarsely crushed cumin seeds, pepper corns, crushed ginger, green chilly, curry leaves, coriander leaves and hing. Mix everything in a low flame for a minute.
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