Aug 25, 2015

Ven Pongal / Ghee Pongal

Ven Pongal / Ghee Pongal

A delicious and healthy breakfast dish in Tamil Cuisine!!!

Serves: 3

Please use same measuring cup to measure rice, moong dal and water.


3/4 cup Silky raw rice (Pacharisi) or basmati rice (Indian standard measuring cup of 200 ml / 8 oz capacity)
1/4 cup moong dal
1/2 teaspoon cooking oil
1 pinch turmeric powder
1/2 teaspoon salt
3 3/4 cup water

For  the seasoning:

1 tablespoon ghee
2 teaspoon jeera ( cumin seeds )
1 spring curry leaves (6 no)
1 green chilli, slit lengthwise
1/2 - inch ginger, finely chopped
1 teaspoon peppercorns
2 teaspoon cashew nut, splits
2 pinches hing ( asafoetida / kaayam ), optional


Wash and clean dal and rice. Do not soak rice and dal in water.

Mix rice, moong dal, turmeric powder, water, oil and salt and cook in a pressure cooker. Reduce heat from high after 3 rd whistle (3 quick whistles) to low and cook again for 5 minutes.

Allow the cooker to cool naturally. Open the lid. Rice and dal mixture will be thick and there won’t be any trace of water.

For the  seasoning:

In a wide pan, heat ghee. Add cumin seeds ( jeera ) and saute for few seconds or till fragrant and light golden color.

Add slit green chillies, chopped ginger, curry leaves, peppercorns, split cashew nuts and hing ( optional ). Fry on a low heat for 5 - 8 minutes or till cashew nut turns golden color and fragrant. 

Pour cooked rice - moong dal  and mix well. Cover with a lid and cook on a low heat for 10 minutes. Serve hot with sambarvada and filter coffee.

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