Ven Pongal is a popular dish in South Indian homes and is typically served as a special breakfast in parts of South India, especially Tamil Nadu ,Andhra Pradesh and Srilanka.
Rice 2 cups.
Moong dal 1/2 cup.
Whole black Pepper 2 Tbsp.
Cumin seeds 1/2 Tsp.
Salt as per taste.
Milk 4 Tbsp.
Ghee 3 Tbsp.
Curry leaves 4 to 5.
Finely chopped ginger 2 Tsp.
Cashew nuts 10.
In a pan dry roast the moong dal and rice for about 3 to 4 minutes so that raw Smell vanishes. Then wash the rice and moong dal. Then in a pressure cooker add rice,moong dal, salt, jeera, ginger, milk and curry leaves and pressure cook for about 15 to 20 minutes so that dal and rice are mashed well. In the meanwhile in a pan add ghee, once the ghee is hot roast the cashew nuts until golden brown and remove them from the pan. Once the pressure releases open the cooker and ghee, roasted cashews and asafoetida and stir the rice and dal well so that if they are not mashed properly they would get mashed.
Now it’s ready to serve. You can have it with tomato thokku, Green chilli thokku or sambhar.
If you have small kids at home and they don’t like whole pepper you can replace it with pepper powder. 🙂
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