Ven Pongal
Ingredients:
Raw rice - 1 cup
Green gram dhal - 1/3 cup
Ghee - 2 Tblsp
Black pepper - 1½ tsps
Cumin seeds - 1 tsp
Salt - as required
Water - 5 cups
Broken cashewnuts - 1 Tblsp
Finely cut ginger- 1 Tblsp (optional)
Curry leaves - few
Milk - 1/2 cup
To make Ven Pongal
Wash rice and dhal together and pour five
cups of water.
Pressure cook for 10 minutes. After removing
the lid, add salt, curry leaves, ginger with
half a cup of milk.
Fry cashewnuts, pepper and cumin seeds in ghee.
Pour over pongal, mix well and serve steaming
hot with ghee on top.
Note: Reduce the volume of water if you are
cooking directly in pressure cooker.
Reduce flame after keeping the weight. Do not
soak rice before cooking.
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