Venn Pongal is a traditional SouthIndian breakfast dish. I love to do VenPongal as it is very easy and quick. We should be generous in using ghee for Pongal. The flavour of ghee with pepper is the unique taste of pongal. It is the traditional neivedhyam in any temple. The shine and smell of ghee in pongal will tempt everyone to have more. Brijal Gotsu is a perfect side dish for the pongal. Please click here for the recipe of Brinjal Gotsu
Ingredients:
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| Ven Pongal |
| Preparation Time | 10 mins |
| Cooking Time (Cumin Seeds) | 20 mins |
| Servings | 4 |
Ingredients:
| Raw Rice | 3/4 Cup |
| Jeera (Cumin Seeds) | 1 teaspoon |
| Moong dal | 1/4 cup |
| Salt | To taste |
| Cashew Nuts | 10 |
| Ghee/Oil | 3 tablespoon |
| Whole black pepper | 1 teaspoon |
| Pepper Powder | 1 teaspoon |
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| Venn Pongal |
Method:
- Heat a heavy bottomed pan, add moong dal
- Roast the moongdhal in the dry pan till it turns golden brown color
- Add the fried moongdal with the raw rice for rinsing.
- Cook the raw rice along with the moongdhal and salt in the pressure cooker by adding 1/2 up extra water than normal rice cooking and for 2 extra wistles in the cooker than normal. This will make the rice smashed.
- Heat the pan, add 1 teaspoon on ghee and add the broken cashews and fry till they turn golden brown color. Take this out and keep it aside in a plate.
- In the pan, pour the remaining ghee and add the cumin seeds. Once the cumin seeds begins to sputter add the whole black pepper and pepper powder. Fry for some seconds.
- Add the smashed cooked rice with dhal and add the fried cashews. Stir the rice evenly to spread the pepper and salt and swtich off the flame.
- Now the Venn pongal is ready to serve hot. You can serve this with coconut chutney/sambar
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| Venn Pongal |