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Monday, 10 June 2013
Breakfast recipes - Ven Pongal
Ingredients
Raw rice - 1 cupGreen gram dal - 3/4 cup
Asaefoetida - a pinch
Salt - to taste
Ginger - 1" piece (grated)
Water - 5 cups
For tempering
Cumin seeds - 1 tsp
Whole black pepper - 1 tsp
Curry leaves - 6-7
Ghee - 2-3 tblsp
Cashew nuts - 6-7
1. Soak the rice and dal in 5 cups of water for minimum of 10 minutes.
2. Add required salt, grated ginger and asaefoetida to this mixture and pressure cook
for 3-4 whistles. (1-2 whistles more than making regular rice)
3. Heat ghee in a small pan, splatter cumin seeds, black pepper, curry leaves.
4. Add this to the cooked rice dal mixture after the pressure is released.
5. Fry the cashews in some ghee and add that too.
6. Mix everything together even when it is still hot. The rice and dal should be partly mashed up.
7. Serve
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