Easy Ven Pongal recipe
This quick and easy Ven Pongal recpe is a savory SouthIndian Breakfast recipe, delicious with chutney and sambar.
Servings: 4 People
Calories: 342kcal
Ingredients
- 1 Cup Rice I have used Sona Masoori Rice
- 1/4 Moong Dal
- 1/4 Tsp Asafoetida
- 1 "inch ginger finely grated
- Salt to Taste
- 4 Cups Water
- 1 Tsp Ghee
Tempering
- 2 Tbsp Ghee
- 8- 10 Curry Leaves
- 1 Tsp Cumin Seeds
- 1 Tsp Black Pepper
- 10 Cashewnuts broken into 2 pieces
Instructions
- Dry Roast Moong Dal in a pan until the color begins to change slightly and its fragrant.Set it aside. Once its cools down, wash it along with rice.1 Cup Rice, 1/4 Moong Dal
- Heat Ghee in the Pressure Cooker Pan. Add Ginger and Asafoetida and saute for one minute. Add the washed rice and moong dal to the pan along with 4 cups of water.1/4 Tsp Asafoetida, 1 "inch ginger, 1 Tsp Ghee, 4 Cups Water
- Cook for about 15 minutes.
- Once the steam is released, open the lid and season with salt.Salt to Taste
- For Tempering, Heat Ghee in a small pan, add Black Pepper. Once they begin to crackle, turn off the flame. Add Cumin Seeds, curry leaves followed by the addition of Cashewnuts. Fry until the Cashewnuts turn light brown. Add the tempering to the prepared Ven Pongal and give it a good mix.1/4 Tsp Asafoetida, 2 Tbsp Ghee, 8- 10 Curry Leaves, 1 Tsp Cumin Seeds, 1 Tsp Black Pepper, 10 Cashewnuts
- Serve Ven Pongal / Khara Pongal hot with Coconut Chutney and Sambar.
Nutrition
Calories: 342kcal | Carbohydrates: 47.3g | Protein: 7.7g | Fat: 13.5g | Saturated Fat: 6.7g | Cholesterol: 25mg | Sodium: 597mg | Potassium: 107mg | Fiber: 2.4g | Sugar: 0.8g | Calcium: 53mg | Iron: 3mg