Ingredients:
Raw rice – ¾ cup
Moong Dal – ¼ cup
Salt to taste
For Tempering:
Ghee – 2 tbsp
Cashew nut – 10
Pepper corns – 1 tsp
Curry leaves – 10
Zeera / Cumin seeds – 1 tsp
Asafoetida – a pinch
Method:
1) Wash dal and rice together.
2) Pressure cook rice moong dal mixture with salt and 3 cups of water for 5 whistles. Allow the pressure in the cooker to subside.
3) Heat ghee in a small pan, roast the cashew nuts then remove the cashews and keep aside.
4) To the same ghee add pepper corns, zeera, curry leaves, asafoetida. Fry for few minutes. Add this seasoning to the rice dal mixture.
5) Add the cashew nuts and mix thoroughly.
6) Serve the ven pongal with sambar or chutney.
Variation:
The rice and dal mixture ratio can be changed. You can also make the rice: dal ratio ½: ½. But I like to use ¾: ¼ .
I used to have this when i was doing my studies in Coimbatore..But never knew how to make..Looks yummy
ReplyDeleteThat looks like an amazing meal..very tempting!
ReplyDeleteUS Masala
Venpongal is one my favorite one. Looks delicious.
ReplyDeleteDelicious venpongal! I have never tasted it before but am drooling over your platter now..So tempting..
ReplyDeleteThis looks and sounds amazing!
ReplyDeleteI love pongal.. My fav with different chutney and sambar.. my god! drooling here.. your dish looks so delicious.. first time here. You have a nice blog..
ReplyDeletedelicious pongal..my favourite one...
ReplyDeleteawesome venpongal. yummmm:)
ReplyDeleteLooks tempting. All time favourite..
ReplyDeleteAbsolutely love ven pongal. Nice clicks and awesome recipe dear.
ReplyDeleteYummy Pongal...One of my favourite. You have many interesting recipes...
ReplyDeletePongal is my favourite...looks delicious.
ReplyDelete