Tuesday 20 October 2015

VENPONGAL

Ven pongal is a favorite breakfast for all of us. Its also a naivedyam for various festivals in South India.
INGREDIENTS :

Raw  rice              - 1 cup
Moong  dhal         - ½ cup
Cumin seeds         -2 tsps
Salt  to taste
Asafetida  powder- a pinch
Water                  - 5 ½ cups

SEASONING :

GHEE                      - 2TBSP
OIL                          - 3-4 TBSP
PEPPER CORN      - 2- 3 TSP
CUMIN SEEDS      -2 TSP
GREEN CHILLIES - 4 NOS FINELY CHOPPED
GINGER                 - 1 INCH PIECE FINELY CHOPPED
CURRY LEAVES   - 2 SPRIGS
CASHEW NUTS    - ¼ CUP


METHOD :

Wash the rice and moong dhal together .
Add 5 1 / 2 cups of water , salt , cumin seeds and pressure cook for 8 to 9 whistles.
Heat ghee & oil in a pan  & add seasoning ingredients one by one .

Mix the seasoned ingredients in the cooked rice pongal .

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