When I hear the name Ven Pongal,my childhood memories flashes in my mind. My brother does not like Pongal, so my mom have to prepare some other tiffin for him. I and my Hubby would like to have this as breakfast once in a month. After my marriage I came to know that my Mother-in-law is an expert in preparing pongal and my Father-in-law is a big fan of Ven Pongal along with Methu vadai, Sambar/chutney. Whenever my Father-in-law goes to restaurants for breakfast, he definitely orders Pongal. Now no more stories, going on to the recipe...
RAW RICE
|
1 Cup
|
MOONG DHAL
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¼ Cup
|
JEERA,PEPPER
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1 Tsp (coarsely crushed)
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GREEN CHILLY
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2
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GINGER
|
1 Inch (finely chopped)
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SALT
|
To Taste
|
OIL /GHEE
|
1 Tbsp
|
CASHEW NUTS (OPTIONAL)
|
5 No's
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WATER
|
5 Cups
|
I followed Sharmilee's blog in creating this blog and I modified a little.
Dry roast the Moond Dhal until nice aroma comes out.
Soak Raw rice & Roasted Moond Dhal for 15 mins
Place a Pressure Cooker and add the rice-dhal mixture & salt. Pour 5 glasses of water and cook for 3 to 4 whistle.
When the pressure releases open the cooker and smash it. Taste for salt and if needed add according to your need
Take Ginger, green chilly, crushed pepper & jeera for tempering
Heat oil/ghee in a Kadai. Add Green Chilies, Ginger,Crushed Pepper, Jeera & Curry Leaves (Curry Leaves is not available here). You can add Cashew nuts (optional).
Add the above mixture on pongal & give a quick stir.
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Tasty Ven Pongal is ready. Serve hot with Sambar or Chutney
NOTES
- Tempering can be done first itself and rice-dhal mixture can be added (This method speeds up your cooking)
- Amount of Water used varies depending upon the type of raw rice used.
- My pictures does not have clarity due to bad lighting. I will rectify it in my forthcoming recipes. Kindly bear with me.
Nice. I too make similarly.. U have many good recipes. Just gone thro some of them.. :)
ReplyDeleteTHANX CHITRA
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