VEN PONGAL
Raw Rice / Pacharisi - 1/2 cup
Moong Dal - 1/2 cup
Ghee - 4 tbl spoon
Water - 3 3/4 cup
To Temper:
Pepper - 1 1/2 t spoon
Cumin Seeds - 1 t spoon
Curry Leaves - 1 spring
Asafoetida - 1 pinch
Cashew nut - 10
Ginger Chopped - 1/2 t spoon
Wash raw rice, moong dal, 1/2 tbl spoon ghee and pressure cook with 3 3/4 cup water for 4 whistles in low flame.
Once pressure releases, open the cooker and mix well.
Heat remaining ghee in a pan and fry pepper, curry leaves, asafoetida, cashews, cumin, chopped ginger in low flame.
Pour the tadka to the Pongal and mix well.
Enjoy VEN Pongal with sambar, chutney and medu vadai.
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