Ven Pongal / Ghee Pongal
Ven Pongal is a traditional South- Indian tiffin which is very easy to make. It is also offered as a prasadham in many temples. The right quantity of water, cooking the rice is the most important step in making pongal. If the quantity of water is more, then the pongal cannot be scooped and served. At the same time if the quantity of water is less then the rice and moong dhal will not be mushy. If each step is followed with care, then the pongal tastes yummy.Check my other tiffin recipes Gojju AvalakkiInstant Wheat dosaiVella dosaiBesan cheelaPoori
Equipment
- Pressure cooker
- Pan
Ingredients
- 1 cup Raw rice
- 1/2 cup Moong dhal
- 4.5 cup Water
- 1 tsp Cumin seeds
- 1 tsp Black peppercorn
- 4-5 arcs Curry leaves
- 1 tbsp Ginger
- few Cashews
- Two pinches Asafoetida
Instructions
- Pressure cook the rice and moong dhal with salt and turmeric powder.
- Once the pressure releases, mash it well. If needed add boiling water and mash the rice and dal mixture.
- In a pan add Ghee. Once it melts, add the cumin seeds. Fry it until golden brown.
- Then add the black peppercorns. Let it fry well.
- Chop the cashews and fry slowly. When it turns brown, add the curry leaves, ginger and asafoetida.
- Add this into the rice and dhal mixture.
- Mix everything well.
- The authentic tamilnadu ven pongal is ready to serve.
- If you want it to be more rich, add two more tablespoons of ghee and mix well.
- Serve it hot with chutney and sambar.