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Ven Pongal recipe

Ven Pongal recipe

Ingredients for Ven Pongal

1/2 cup moong dal (split green gram)
1 cup raw rice (chawal)
1/2 cup milk
3 tbsp ghee
1 tsp black peppercorns (kalimirch)
1 1/2 tsp cumin seeds (jeera)
2 tbsp broken cashewnuts (kaju)
1 tbsp finely chopped ginger (adrak)
salt to taste
a few curry leaves (kadi patta)
1 tbsp ghee for serving

Method to make Ven Pongal

  • Heat a pan, add the moong dal and dry roast on a medium flame till the raw smell disappears, while stirring continuously. Keep aside.
  • Clean and wash the rice, drain and add the, milk and 3 cups of water, mix well and pressure cook for 5 to 6 whistles or till the rice and dal become soft.
  • Keep aside for 15 to 20 minutes.
  • Allow the steam to escape before opening the lid. Keep aside.
  • Heat 2 tbsp of ghee in a pan, add the peppercorns, cumin seeds, cashewnuts and ginger, mix well and sauté on a medium flame for a few seconds, while stirring continuously.
  • Add the cooked rice and dal mixture, salt and curry leaves, mix well and cook on a slow flame for 5 to 7 minutes, while stirring continuously. Serve hot topped with 1 tbsp of ghee.


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