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Feb 12, 2011

Ven Pongal

Ven Pongal, south Indian Breakfast recipe and its our constant weekend breakfast. My kids love both sweet and savory Pongal. So i make it weekly once and also its healthy with dal, spices like pepper n jeera. I love to add little more moongdal to my pongal, say for 1 cup rice  1/2 cup of moongdal. Sure it give a nice nutty flavor and rich taste to the pongal. If not tried this way plz give it a try sure you will love it. Even after cooling pongal tastes so good and flavorful. The recipe as follows...

  1. Rice    1 cup ( i use Sona Masoori)
  2. Moong dal    1/2 cup or less
  3. Water  4 and 1/2 cups
  4. Salt     to taste
  5. Turmeric Powder      a tiny pinch(optional)
  6. For Tempering
  7. Ghee     3 tbsp (i used oil)
  8. Pepper corns        1/2 tbsp (whole or roughly ground)
  9. Jeera/cumin seeds     1 and 1/2 tbsp
  10. Cashew nuts       2-3 tbsp chopped
  11. Ginger              2 tsp(finely chopped)
  12. Curry leaves        1 twig
  13. Coriander leaves     1 tbsp (finely chopped)

  • Roast moongdal with a tsp of  ghee.(this is optional, i sometimes do this step and sometimes i skip it too).
  • In a pressure cooker add the roasted dal and rice with  4.5 cups of water.
  • Add  necessary salt, pinch of turmeric powder(if using) and 1 tbsp of ghee, stir well and pressure cook it for one whistle.
  • Wait till the pressure cools down.
  • Once done, remove the cooker and its time to add temperings,
  • Now heat ghee and add cashew nuts, cumin seeds and pepper corns or crushed pepper let them splutter
  • and add chopped ginger, curry leaves and coriander leaves.
  • Pour the tempering to the pongal and mix well.
  • Now the pongal is ready to serve hot with sambar and chutney.

Adding ghee is up to your preference, less or more.
Water quantity based on the rice quality also, so if your pongal(after pressure cooking) turns dry or hard just add 1/4 cup of water n pinch salt to the tempering pan n bring it to boil and add it to the pongal n stir well.

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