Ven Pongal Recipes
VEN PONGAL
Popular South Indian breakfast dish prepared mainly with rice and lentils. Ideal dish for any time of the day. Can be served with spicy chutney and vatral-kozhambu (spicy and sour sauce).
Provided by Mojo jojo
Categories Beans and Rice
Time 37m
Yield 4
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium heat; add rice and lentils. Cook and stir until toasted and fragrant, 3 to 4 minutes. Rinse.
- Place rice-lentil mixture, 1 tablespoon ghee, and salt in a rice cooker or pressure cooker; add water. Cook according to manufacturer's instructions until rice and lentils are tender and the consistency of a paste, 20 to 25 minutes. Stir and mash into a fine paste.
- Heat 1 tablespoon ghee in a skillet over medium-high heat. Add black pepper and cumin seeds; cook until seeds start to pop, 2 to 3 minutes. Stir cumin mixture into rice-lentil mixture.
- Tear curry leaves roughly and stir into rice-lentil mixture; stir in ginger. Season with salt.
- Heat remaining 1 tablespoon ghee in a skillet over medium-high heat; cook and stir cashews until toasted and fragrant, 2 to 4 minutes. Garnish rice-lentil mixture with toasted cashews.
Nutrition Facts : Calories 308.1 calories, Carbohydrate 40.9 g, Cholesterol 24.6 mg, Fat 13.9 g, Fiber 1.1 g, Protein 5 g, SaturatedFat 6.8 g, Sodium 103.9 mg, Sugar 0.5 g
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- Heat a pan, add rice, moong dal, and dry roast for about 3 minutes. Add ghee to the above pan, roast this on a slow flame for another 1 minute, keep it aside. Take a pressure cooker add water (1 cup of moong dal and rice mixture: 6 cups of water), salt, cumin seeds, fried moong dal and rice mixture, green chilies, cook it till 3-4 whistles with closed lid (i.e, till rice, is nicely mashed).
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- Heat a pan and add moong dal and dry roast it till they are slightly golden brown color. Rinse the rice twice and add it to a vessel
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