INGREDIENTS
VEN PONGAL1. Raw Rice - 2 Cups
2. Moong Dal - 3/4 Cup
3. Ghee - As Required
4. Hing - 1 tsp
5. Green Chillies(short size) - 3-4 Slitted
6. Ginger - 1 inch Chopped or Grated
7. Water - 9 Cups
8. Salt - As Required
TEMPERING
1. Ghee - 2-3 tbsp
2. Cashew Nuts/Kaju - 15 Pieces
3. Pepper Corns and Cumin Seeds Powder - 3-4 tsp(As Required)
4. Curry Leaves - 1 Spring
RECIPE
VEN PONGAL
Step 1 : Wash Raw Rice and Moong Dal for 2 to 3 times and Soak in Water for some time.
Step 2 : In a Pressure Cooker, Add some Ghee and Hing,Green Chillies and Ginger and Saute for 2 minutes.
Step 3 : Add Soaked Raw Rice and Moong Dal and Saute for 1 to 2 minutes.
Step 4 : Add (2 Cups Raw Rice + 3/4 Cup Moong Dal = 9 Cups) Water and some Salt into the Pressure Cooker and Mix well.
Step 5 : Cover and Let it cook for 6 to 7 Whistles.
Step 6 : Melt Ghee in a pan and roast Cashew Nuts.
Step 7 : Add Pepper corns and Cumin Seeds Powder and Curry Leaves to the pan and Saute for few seconds.
Step 8 : Add the tempering into the Pongal and Mix well.
Step 9 : Add some Ghee in the Pongal and Mix well and Serve hot.
TIPS : Roast Raw Rice and Moong Dal in a pan for 2 minutes before soaking in Water.
Step 2 : In a Pressure Cooker, Add some Ghee and Hing,Green Chillies and Ginger and Saute for 2 minutes.
Step 3 : Add Soaked Raw Rice and Moong Dal and Saute for 1 to 2 minutes.
Step 4 : Add (2 Cups Raw Rice + 3/4 Cup Moong Dal = 9 Cups) Water and some Salt into the Pressure Cooker and Mix well.
Step 5 : Cover and Let it cook for 6 to 7 Whistles.
Step 6 : Melt Ghee in a pan and roast Cashew Nuts.
Step 7 : Add Pepper corns and Cumin Seeds Powder and Curry Leaves to the pan and Saute for few seconds.
Step 8 : Add the tempering into the Pongal and Mix well.
Step 9 : Add some Ghee in the Pongal and Mix well and Serve hot.
TIPS : Roast Raw Rice and Moong Dal in a pan for 2 minutes before soaking in Water.
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