I Raw rice | sona masoori 1 cup Yellow moong dal 1/2 cup Asafoetida 2 pinches Ghee 2 tblsp + 1 tsp Oil 1 tblsp Cumin seeds 1 tsp Pepper 1 tsp Ginger grated 1 tblsp Cashew nuts 8-10 Salt as needed Milk 1/4 cup (optional) Curry leaves few Video of how to make ven pongal
Roast the rice and dal in a pressure cooker for 5 minutes. Let it be just hot enough. Do not burnt.
Add 5 cups of water and asafoetida and 1 tsp ghee to this. Ghee gives a soft texture to the ven pongal, you can add oil also. Pressure cook till 4-5 whistles. When it is done, add salt and mash this nicely with the back of the ladle.
Add milk to this and mash it well. Adding milk gives a creamy texture. If you do not want skip it. You can add 1/4 cup of hot water.
In a pan, add the ghee and oil and throw in the black pepper, cumin seeds,ginger and curry leaves when it crackles add the cashew nuts and saute in a low flame till it becomes golden brown colour.
Switch off the flame. Mix the spices to the cooked rice and dal.
Mix well. If you want just add a spoon of ghee to this and mix well. Enjoy ven pongal with Onion Gotsu or thakkali sambar.
Note: Check out my Tiffin Sambar recipe Check out my Sakkarai Pongal | Sweet Pongal Recipe. SYF&HWS – Cook With SPICES" Series – CARDAMOM (Dec 5th to Jan 5th)100 Friends/Followers & GIVEAWAY Deepa Hamaree Rasoi VardhiniEvent: Sinful DelightsEvent: Stuffed Paratha I could never get pongal consistency right and the flavours too… I made this today and felt the comfort of home cooked food. I have tried your moor kuzhambu recipe and loveeed it! Anna Dhata Sukhinobhavandu ✨😊🌼
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