Wednesday, 15 September 2010

Ven pongal

Ingredients
1. Raw rice - 3/4cup
2.Split mung dhal -1/2 cup
3. Asafoetida - 1/4tsp
4. Salt - 1tsp
5. Cashew - 6
6. Pepper - 1tsp
7. Cumin seeds - 2 tsp
8. Curry leaves - few
9. Ghee - 1tsp
10. Oil - 2 tbsp





METHOD
 1. In a pressure cooker, add washed rice and mung dhal. Add 5 cups of water, asafoetida, salt and 1/2 tsp of oil or ghee.
2. Close it and bring to full pressure on high heat(with the regulator), reduce heat and cook for 15minutes. Remove cooker from heat and allow to cool naturally. Open the cooker and mash the pongal lightly and add the seasoning and mix well. Serve with sambhar, chutney and vadai.
Seasoning
1. Heat oil+ghee in a pan. Add split cashew nuts, roast them till they change to golden colour, add pepper, cumin seeds, curry leaves stir well and add this to the cooked pongal.

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Hiya all,
Finally on this day of october the 1st, 2012, I have decided to include the comment form, after a long gap of two years. But, I am going to be a bit selfish here and keep all those nice and lovely things that is said for me and only me to cherish and will be sharing any queries that requires clarifications and your experience about the food if you have tried my recipes. So, drop in a word if you have anything to say and thanks a lot for stopping by.
"Have a nice day"

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