Ven pongal is an authentic south Indian dish and one of the most common breakfast Tamilnadu.Pongal,vada,sambar chutney-This is usual menu in any mess to 5-star restaurant in south India.
There is also another variant in Pongal,called sakkara pongal,which is the sweeter version and is usually done in all auspicious and religious occasions .
The recipe goes like this and is good in nutritional facts too as it contains both protein and carbohydrate and will be a good kick start for the day.
Ingredients
Ven pongal
Sona masoori rice-1 cup(usually basmati is not used much for this as it imparts a flavour by itself)
moong dhal-1/2 cup
Pepper corns-1tsp
cashew-few(opt)
curry leaves-few
Turmeric-a pinch
Water-3-4 cups
salt-to taste
ghee - 1 tbsp
- How to make
- Take a pan,roast moong dhal nicely until raw smell goes,make sure they are not getting burnt.
- Wash rice nicely,Add Water(Usually most rice needs 1(rice):2(water)ratio),moong dhal,a pinch of turmeric, salt and mix it nicely.
- Water should be more than the usual ratio,since the consistency of this should be little mushy
- Pressure cook it for 3-4 whistles.
- In the meanwhile,take pan,add ghee,once it become hot,put peppercorns,broken cashew nuts,and curry leaves and fry nicely and keep aside.
- Once pressure is released,add the fried ingredients ,mix and check for salt.
Yummy Yummy Ven pongal is ready.
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