About Me

My photo
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




Igredients
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


Method:

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

No comments: