RSS Feed
Twitter
3:00 AM
Unknown
Ven Pongal is one of the favourite breakfast items in our house. This is my DH's specialty dishes. We made this on the Pongal day, with sakkarai pongal.
Ingredients:
Raw Rice - 3/4 cup
Moong dhal - 3/4 cup
Ghee - 1 1/2 tbsp
Peppercorns - 1 tsp
Cumin seeds - 1 1/2 tsp
Ginger - 1" piece - chop finely
Curry leaves - 5 or 6
Asafoetida - 1/2 tsp
Cashew nuts - 8
Salt - to taste
Method:
Wash and soak dhal for 30 mins. Add rice and dhal in a pressure cooker and and 5 cups of water with required salt and 1/4 tsp of asafoetida and pressure cook for 4 whistles. Heat 1/2 tbsp of ghee in a small kadai and saute the cashewnuts and set aside. Heat the remaining ghee and add 1/4 tsp of asafoetida, pepper corns, cumin seeds, ginger, curry leaves and saute for 2 mins and remove from heat. When the rice-dhal is cooked, mix with a ladle to mash coarsely and add the seasoning with the cashew nuts. Serve hot with sambhar and chutney.
I am sending this to Pongal Feast Event by Kurinji Kathambam.
Raw Rice - 3/4 cup
Moong dhal - 3/4 cup
Ghee - 1 1/2 tbsp
Peppercorns - 1 tsp
Cumin seeds - 1 1/2 tsp
Ginger - 1" piece - chop finely
Curry leaves - 5 or 6
Asafoetida - 1/2 tsp
Cashew nuts - 8
Salt - to taste
Wash and soak dhal for 30 mins. Add rice and dhal in a pressure cooker and and 5 cups of water with required salt and 1/4 tsp of asafoetida and pressure cook for 4 whistles. Heat 1/2 tbsp of ghee in a small kadai and saute the cashewnuts and set aside. Heat the remaining ghee and add 1/4 tsp of asafoetida, pepper corns, cumin seeds, ginger, curry leaves and saute for 2 mins and remove from heat. When the rice-dhal is cooked, mix with a ladle to mash coarsely and add the seasoning with the cashew nuts. Serve hot with sambhar and chutney.
I am sending this to Pongal Feast Event by Kurinji Kathambam.
0 comments:
Post a Comment