Ingredients •Rice – 2 cup •Moong dal – 3/4 cup •Black pepper – 1 table spoon •Cashew nuts – 50gm •Ghee – 2 table spoons •Cumin seeds – 1 teaspoon •Salt to taste Preparation •Use pressure cooker to cook rice, dal adding 6 cups of water. Add salt to taste. Leave it on the stove for 10 minutes. If you use vessel instead of pressure cooker, let all the water evoporate before removing the vessel from the stove. •Now, in a sauce pan, heat the ghee (or butter). Add pepper, then cashew nutes, and after a minute, add cumin seeds. Fry them on a medium flame, until they turn slightly brown. •Remove the sauce pan from the stove, add this mixture over the cooked rice & dal. Stirr well. •Serve venpongal hot with chutney or sambar.
hi anus we usually add grated ginger to pongal for digestion purpose because it has got dhal raw rice and ghee
I follow a similar recipe to make ven pongal but, never get it right - like the ones we get in weddings or in a restaurant. Any tips for improving?
Dear Anus Sister, Feels good to read, Hot Ven pongal just love to eat with the aroma filled with Ghee, Cumin, and pepper, Yes we too add grated ginger ... Thanks for sharing
mouth watering. I forgot to make ven pongal for looooonnng time. Tomorrow, whoever wants to eat Ven PONGAL, please come. Iam going to make it. Thanks for sharing
Hi Pamrang, I am not sure how the Pongal is prepared in Restuarant. I will share my method of Pongal preparation, This will give similar taste of hotel Pongal Ingredients Rice – 1 cup Moong dal – 1/2 cup Black pepper – 1 tea spoon Cashew nuts – 10 Ghee – 2 table spoons Cumin seeds – 1 teaspoon Grated Ginger - 2 teaspoon curry Leaves - 10 Leaves Asofodia - as per taste Salt to taste Preparation In pressure cooker heat a table spoon of ghee. Add Pepper, cumins, cashews, curry Leaves,Asofodia powder and grated ginger fry for few seconds. Add dal and fry till the dhall turns reddish... Now add rice and 4 cups of water. Add salt to taste. Pressure cook till 5 to 6 vessels. Once the pressure is released add ghee and little asofodia and Stir well. Now venpongal is ready
Hi, You can soak the rice and dhal about an hour, then cook or pressure cook. This will give you soft and creamy pongal.
Dear Raji Sister, Is this direct cooking in the pressure cooker, ratio of water to ingredients is fine when you have tried, just like it hot, let me try, thanks for sharing
