Ven Pongal | Pongal Recipes | Sankranti Recipes
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4 people for one time serving or 2 people for two servings
- ½ Cup mung dal
- ½ Cup sona masuri rice/long grain rice/simple everyday rice
- 10-12 whole black peppercorns
- 1" broken pieces of cinnamon/dalchini
- 2-3 cloves/laung
- 1" chopped ginger
- 1 Tbsp ghee
- 1 Tbsp butter
- ½ Tsp jeera
- 1 sliced green chilli
- 8-10 chopped curry leaves
- Salt to taste
- Chopped coriander garnish
- Mix mung dal and rice
- Wash this mixture thrice and discard the water
- Add 6 X ½ Cup (6 measures) water and let it cook well
- Once dal and rice absorb all the water add about a Tbsp of butter, cover and keep aside
- To make tadka, add ghee in a pan, add jeera and let them splutter
- Next add black pepper, cinnamon and laung. Fry
- Add sliced green chilli, curry leaves and chopped ginger. Saute for a few seconds
- Add salt to cooked rice and dal
- Pour tadka and mix well. Lightly mash with the edge of spoon
- Garnish with chopped coriander
- Serve hot with kadhi
Lightly roast washed mung dal and rice mixture in little ghee
Add a few cashews as well while making the tadka
If you do not like whole black peppercorns lightly pound them before adding. But for a proper ven pongal feel whole is best :)
While cooking in pressure cooker add 5 measures of water
This recipe can be doubled. Add a little less water
Recipe by Food Of Interest at https://foodofinterest.com/ven-pongal/
3.5.3226