Venu Pongal


    Raw rice 1 cup
    Moong dal 1/4 cup
    Water 4 cups
    Salt to taste
    Ginger chopped 1 tbsp
    Hing 1 pinch

    To temper
    Ghee 2 tbsp
    Pepper 2 tsp
    Jeera 2 tsp
    Curry leaves 1 sprig
    Hing 2 pinches
    Cashews 5-6

preparation method

Wash rice and dal together.
Heat a small cooker with a tsp of ghee. Fry ginger and hing for few seconds. Add 4 cups of water, bring to boil. Add the washed rice,dal,salt and pressure cook for 4 whistles in medium flame.
Time now to mash the pongal which right now is looking like kichdi .
Prepare the tempering. First add ghee, when hot add pepper and let it start splutter and then switch off the flame. Add cashews and fry till it starts golden and then lastly add jeera. Add curry leaves and asafoetida lastly. Mix in the heat well and then add it to pongal and mix well.

Serving Suggestions

    Serve 2

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By: Madhu Sneha

Show: Sunny Side Up

Prep:25 Mins Cook: 15 to 30 minutes

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