Ven Pongal

Recipe Categories: Indian

Ven Pongal with Tomato Chutney

SERVING SIZE – 2 INGREDIENTS:

  • Raw Rice – 1 cup
  • Moong Dal – 1/2 cup
  • Grated Ginger – 1tbsp
  • Black pepper – 1 tbsp
  • Cumin seeds – 1 tbsp
  • Oil – 3 tbsp
  • Ghee – 1 tbsp
  • Salt – to taste
  • Water – 5 cups
  • Curry leaves – few
  • Hing – 2 pinch
  • Cashew nuts – 5 pieces

PREPARATION:

  • Take pan fry the moong dal until before golden color with out adding oil.
  • Wash the rice, take a pressure cooker add the moong dal and rice and water, cook up to 4 whistles until the contents are in mushy consistency.
  • Crush the black pepper and cumin seeds together in a mixie.
  • After the pressure is down, open the cooker and add salt in to the cooked rice-moong dal, and mix it well. If you feel the pongal looks dry add 1/4 cup of hot water.
  • Take a kadai and add the oil. When it’s hot add the crushed the black pepper and cumin seeds, curry leaves, grated ginger, and hing. Sauté it for few minutes .
  • Add the cooked rice-moong dal into it and mix it well. Then add the ghee and mix it well.
  • Finally garnish with the fried cashew nuts.
  • Serve it hot with chutney and sambar.

There are 1 Comment

  1. Posted by prabha Reply

    hi – how do you make the chutney shown as side dish for pongal

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