Ven Pongal Recipe
Pongal recipe to make a delicious, aromatic, protein packed traditional South Indian Porridge and dish made with rice and moong dal. This savoury Pongal is known as Ven Pongal.
Ingredients
For Pongal
- 1 cup rice
- 1 cup moong dal
- 4 cup water
- ½ teaspoon salt
- ¼ teaspoon turmeric
For tempering:
- 2 tablespoon ghee clarified butter
- 1 teaspoon cumin jeera
- 1 teaspoon black pepper crushed
- 1 inch ginger finely chopped
- 2 chilli slit
- 10 cashew / kaju halves
- 1 pinch hing asafoetida
Instructions
Cooking Ven Pongal
- Take the moong dal and get rid of any stones.
- Now, heat a pan and add the moong dal to the pan.
- Roast the dal on low flame till it becomes aromatic.
- Add the rice into moong dal and rinse it thoroughly.
- Drain the rice and moong and add it in the pressure cooker.
- Add 4 cups of water.
- Now add chopped ginger. Add salt according to your liking and ¼tsp of turmeric powder.
- Cook the pongal for 4-5 whistles.
- Allow the pressure to naturally release before removing the lid to check for doneness and consistency.
- Pongal has a mushy consistency, similar to Khichdi or porridge.
- After opening the pressure cooker mash the pongal with theback of ladel.
For tempering the ven pongal;
- In a pan, heat ghee Add cumin seeds.
- Let the cumin seeds flutter for a bit Then add the cashews.
- Fry until its aromatic and golden Now, add the black pepper and curry leaves to the cashews
- Stir the mixture very well. The tempering is ready.
- Pour the mixture into the cooked rice and dal.
- Mix everything thoroughly.
- This allows the tempering tastes to soak into the khara pongal while keeping the scent.
- Serve the pongal warm or hot.
Video
Nutrition
Calories: 429kcalCarbohydrates: 71gProtein: 17gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 323mgPotassium: 153mgFiber: 6gSugar: 2gVitamin A: 324IUVitamin C: 33mgCalcium: 52mgIron: 3mg
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