Ven Pongal is a healthy South Indian breakfast made with moong dal and whole grain brown rice. This can be served with sambar, coconut chutney or any other chutney. This can be a good lunch box item for you.
Ingredients
1 cup whole grain brown rice
1/2 cup moong dal
1 tsp ghee
10 black peppercorns
1 tsp cumin seeds
1/4 tsp turmeric powder
salt to taste
For tempering
2 tbsp ghee
2 tbsp oil
1 tsp mustard seeds
a big pinch of hing
few curry leaves
Spice paste
2 green chilies
2 inch piece of ginger
few cilantro/coriander leaves
Preparation
Wash rice and dal together and keep aside.
Make a paste with green chilli, ginger and cilantro.
1 cup whole grain brown rice
1/2 cup moong dal
1 tsp ghee
10 black peppercorns
1 tsp cumin seeds
1/4 tsp turmeric powder
salt to taste
For tempering
2 tbsp ghee
2 tbsp oil
1 tsp mustard seeds
a big pinch of hing
few curry leaves
Spice paste
2 green chilies
2 inch piece of ginger
few cilantro/coriander leaves
Preparation
Wash rice and dal together and keep aside.
Make a paste with green chilli, ginger and cilantro.
Procedure
In your pressure cooker take 1 tsp ghee and when it is hot add black pepper corns and cumin seeds. Let them fry and then add washed rice and dal. Fry them for a minute and then add water and enough salt. Cover the cooker and cook until the dal and rice are soft. Please follow your own procedure for your own cooker. Because the cookers are different from one another. When it is done turn off the flame and let the pressure come down.
Open the pressure cooker and mash up dal and rice slightly with your ladle or spatula. It should not be like mashed potatoes but make them little more soft.
In a small sauce pan heat up oil and ghee on medium. Fry cashews and transfer them into the pongal. To the same oil and ghee add mustard seeds. When the mustard seeds are crackling, add hing/asafoetida and curry leaves. Quickly add the paste of green chili, ginger and cilantro. Fry this until they leave their raw smell. This paste gives very nice taste and aroma to the pongal. Green chili won't be spicy because it is frying in oil and ghee. Add this to pongal and mix it well. You may serve this pongal with chutney or sambar.
Helpful Tips
The more ghee you use the more tastier it will be.
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In your pressure cooker take 1 tsp ghee and when it is hot add black pepper corns and cumin seeds. Let them fry and then add washed rice and dal. Fry them for a minute and then add water and enough salt. Cover the cooker and cook until the dal and rice are soft. Please follow your own procedure for your own cooker. Because the cookers are different from one another. When it is done turn off the flame and let the pressure come down.
Open the pressure cooker and mash up dal and rice slightly with your ladle or spatula. It should not be like mashed potatoes but make them little more soft.
In a small sauce pan heat up oil and ghee on medium. Fry cashews and transfer them into the pongal. To the same oil and ghee add mustard seeds. When the mustard seeds are crackling, add hing/asafoetida and curry leaves. Quickly add the paste of green chili, ginger and cilantro. Fry this until they leave their raw smell. This paste gives very nice taste and aroma to the pongal. Green chili won't be spicy because it is frying in oil and ghee. Add this to pongal and mix it well. You may serve this pongal with chutney or sambar.
Helpful Tips
The more ghee you use the more tastier it will be.
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