Ven Pongal

 

There were times I used to hate eating  ven pongal until  my hostel mate taught  me how to eat it.  You just have pour sambar and coconut chutney  lavishly into pongal, mix it and lick it.  Trust me it tastes heavenly.Now  Ven Pongal is our Sunday special. Thanks to Pressure cooker preparing venpongal is also very very  easy.

Ingredients  ( for 4 serving)

Raw rice -  200 g

Water – 750 ml

Moong dal/  - 100 g

Ghee- 50g

Pepper- 1 tablespoon

Jeera – 1 tablespoon

Green chillies – 4 nos

Cashew – 10 nos

Curry leaf

Salt to taste 

Method

Wash and soak rice and moong dal together for 10 mins. Keep cooker  on  flame and add 2 tablespoon ghee .  Slit the chillies and add to the fuming ghee.  Now add pepper  and stir until it crackles.

 Add the soaked rice/dal mixture  and give it a stir.   Add three times  the quantity of water  w.r.t. to rice/ dal mixture.   Add salt as per taste.  Pressure cook it for 4 whistle or 10-15 mins.

 

 Meanwhile roast cashew  in ghee and keep aside.  In the same ghee fry jeera and curry leaves .    When pressure in the cooker is fully released ,  add  cashew, jeera, and  curry leaf along with the ghee and mix thoroughly.

 

   Serve hot with sambar and coconut chutney.