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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Sunday, August 14, 2011

Ven Pongal

1 cup white rice
½ cup yellow moong dal/mung dal (split moong dal)
1/4 teaspoon turmeric powder
1 teaspoon finely chopped ginger
¼ teaspoon asafoetida
1 teaspoon whole pepper corns
1 teaspoon cumin seeds
1 teaspoon black pepper powder
4-5 curry chopped leaves (when chopped releases extra flavor)
2 tablespoons halved cashew nuts
3-5 tablespoons ghee
Salt to taste


Heat a pan on medium heat and roast the yellow moong dal until a lightly roasted aroma is released. Don’t let it turn brown. Wash rice and mix with the roasted dal. Add 5 cups of water and salt to taste. Cook using the pressure cooker method or in a electric rice cooker. Place a small pan on medium heat; add 2tbs ghee and roast the peppercorns for a few seconds. Add cumin seeds, ginger, curry leaves, pepper powder, asafoetida, turmeric and saute for a few more seconds. Turn off heat and set aside. Now heat 1 tbs ghee in a small pan and roast the cashew nuts until golden and crisp.
Once the rice-dal mixture is cooked; add the roasted spices and the cashew nuts with the ghee to the rice-dal mixture. Add the remaining ghee and mix till the spices have blended well into the rice.
Ghee enhances the flavor of this dish. Serve hot with coconut chutney

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