Ven Pongal |
Ingredients
Sona masoori rice-1 cup
Yellow moongh dal -1/4 cup
Salt to taste
Grated ginger-1tsp
Turmeric powder-a pinch (optional)
Water- 5 cups
Tempering
Ghee-5 tsp
Oil-1tsp
Jeera/cumin seeds-1tsp
Whole pepper-1/2tsp
Cashew nuts-1tbsp
Curry leaves-few
Ven Pongal |
Method
Dry roast moongh dal till nice aroma comes out, do not burn them or fry till colour changes to brown.
Add the washed rice,salt,water,turmeric powder & grated ginger. Pressure cook till its mushy.
Heat oil & ghee in a pan & temper it with above ingredients.
Pour this tempering into the cooked rice/dal mixture, mix well & serve them hot with chutney,sambar or brinjal gothsu.
Note:
a) Water measurement varies depending upon the variety of rice. If the pongal is a bit tight then add some boiling water and mix to get a pouring consistency.
b) Some add 1/2 cup of moongh dal for 1 cup of rice. Roasting of dal is optional, roasting gives a nice flavor to your dish.
c) If serving kids then you can add crushed pepper instead of whole pepper.
d) While pressure cooking the rice you can add a teaspoon of tempering & remaining you can mix once rice is cooked ,this gives a nice flavor .
e) Lastly adding a teaspoon of freshly grated ginger gives a nice smell to your pongal.
Thanks for visiting!
nice yummy pongal. Always love it.
ReplyDeleteOn-going event: Healthy breakfast
One of my favorites! Lovely!
ReplyDelete