Ven Pongal or Khara pongal
I love simple meals that take very less time to cook. But also from experience I know that most of the times fast cooked meals are unhealthy or tasteless. Agreed? This ven pongal can be prepared within 30 minutes and is really healthy n tasty as well. It is a common south indian temple prasadam, south indian brunch as well but you can make it anytime you crave. Lets get into business ..
Ingredients :
Rice -1 cup
Yellow moong dal - 1/4-1/2 cup ( depends on your taste , I used half cup)
Ghee - 4 tbsps or according to your taste.(No oil please)
Cumin seeds - 1 tbsp
Curry leaves - 2 sprigs
Green chillies - 3 slit
Turmeric powder - 1tsp (optional)
Black peppercorns- 1 tbsp , crushed coarsely
Cashew nuts - 1/4 cup
Ginger - 1/2 inch piece chopped finely
Hing- Generous pinch
Water - 5 to 6 cups
Method :
1. First wash the dal and rice thoroughly and keep aside
2. Take a pressure cooker ( you can also do it in Electric rice cooker and Instant pot)
3. Add 2 tbsp ghee , when hot add green chillies ,ginger and saute them till you see lightly browned ginger.
4. Now add the washed dal and rice and fry for couple of minutes(optional)
5. Add 5 cups of water or adjust according to your preference.
6. Pressure cook it for 4 whistles , the consistency should be mushy not grainy at all
7. Once the pressure is gone and when you open the lid , check for the consistency.
8. If it is too dry add little water and simmer for couple of minutes. If it is little wet dont worry it will evaporate by the time you temper.
9. Take a small tempering pan or vessel, add remaining ghee.
10. Add cumin seeds, when they crackle add curry leaves,turmeric,black peppercorns,cashews and lastly hing. Roast the cashew pieces till they turn golden brown.
11. Add the tempering to the cooked rice and mix well.
12. Serve with coconut chutney or sambar.
Tips:
1. Do not use oil at all, Ghee is the magic ingredient here.
2. Always serve hot for the best taste.
3. When cooled down store it in the fridge to preserve the freshness.
4. This food rich in both protein and carbohydrates which makes it a balanced meal
5. Serve with any chutney-coconut,tomato etc. or Sambar.
6. When serving add more ghee :)
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| Yummy Hot Ven Pongal |
Ingredients :
Rice -1 cup
Yellow moong dal - 1/4-1/2 cup ( depends on your taste , I used half cup)
Ghee - 4 tbsps or according to your taste.(No oil please)
Cumin seeds - 1 tbsp
Curry leaves - 2 sprigs
Green chillies - 3 slit
Turmeric powder - 1tsp (optional)
Black peppercorns- 1 tbsp , crushed coarsely
Cashew nuts - 1/4 cup
Ginger - 1/2 inch piece chopped finely
Hing- Generous pinch
Water - 5 to 6 cups
Method :
1. First wash the dal and rice thoroughly and keep aside
2. Take a pressure cooker ( you can also do it in Electric rice cooker and Instant pot)
3. Add 2 tbsp ghee , when hot add green chillies ,ginger and saute them till you see lightly browned ginger.
4. Now add the washed dal and rice and fry for couple of minutes(optional)
5. Add 5 cups of water or adjust according to your preference.
6. Pressure cook it for 4 whistles , the consistency should be mushy not grainy at all
7. Once the pressure is gone and when you open the lid , check for the consistency.
8. If it is too dry add little water and simmer for couple of minutes. If it is little wet dont worry it will evaporate by the time you temper.
9. Take a small tempering pan or vessel, add remaining ghee.
10. Add cumin seeds, when they crackle add curry leaves,turmeric,black peppercorns,cashews and lastly hing. Roast the cashew pieces till they turn golden brown.
11. Add the tempering to the cooked rice and mix well.
12. Serve with coconut chutney or sambar.
Tips:
1. Do not use oil at all, Ghee is the magic ingredient here.
2. Always serve hot for the best taste.
3. When cooled down store it in the fridge to preserve the freshness.
4. This food rich in both protein and carbohydrates which makes it a balanced meal
5. Serve with any chutney-coconut,tomato etc. or Sambar.
6. When serving add more ghee :)
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