Ven Pongal Recipe by Archana’s Kitchen


  • To start making the Ven Pongal Recipe; we’ll first cook dinner the rice and lentils within the strain cooker. Heat the cooker on medium warmth, add a tablespoon of ghee. Add the washed moong dal and roast the dal within the ghee for a couple of minute.

  • Once the dal is roasted, add the rice, salt and 5 cups of water. Cover the strain cooker, place the burden on and cook dinner till you hear a whistle. After the primary whistle, flip the warmth to low and simmer for three to four minutes. After three to four minutes, flip off the warmth and permit the strain to launch naturally.

  • While the strain is releasing, warmth a tablespoon of ghee in a small pan, add within the cashew nuts and roast on low warmth till flippantly browned. Next add in a teaspoon of cumin seeds, 2 teaspoons of pounded black pepper, a tablespoon of grated ginger, the roughly torn curry leaves. Turn off the warmth and stir all of the components within the remaining warmth. 

  • Once the strain has launched from the cooker, we’ll add within the ready seasoning into the rice. Stir the seasoning into the rice till nicely 

  • Stir the ready seasoning and a further 2 to three tablespoons of ghee into the rice. Stir till all of the components and the ghee are nicely mixed into the Ven Pongal.

  • Spoon the Ven Pongal onto a rounded cup and press the rice in. Invert the cup onto a plate you voila you get a cup of Ven Pongal in your platter. Pick a cashew piece from the Pongal and place on the highest to brighten.

  • Serve the Ven Pongal for the Pongal Festival or a Sunday Breakfast together with Sakkarai PongalVada Sambar and Kathirikai Gothsu – Eggplant in a Tangy Gravy



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