Monday, October 4, 2010

Ven Pongal

Adapted from

Brown Rice - 3/4 cup
Moong Dal - 1/2 cup
Black Peppercorns - 10
Cumin Seeds - 1/4 tsp
Turmeric - a pinch (optional)

Ghee / Clarified Butter - 1 tbsp
Hing / Asafoetida - 2 pinches
Green Chili / Dried Red Chili - 2
Cumin Seeds - 1/2 tsp
Curry Leaves - 10
Cashewnuts - a handful

Wash the rice and soak it, prefarably overnight, in a little water.

Dry roast the moong dal in a skillet on slow fire. Remove when it changes color and becomes aromatic, wash it and keep aside. Mix washed rice, roasted dal, peppercorns, cumin seeds, turmeric(if using), salt and cook in ricecooker with 2 cups of water. Remove and spread on a plate to cool.

Heat ghee in a pan and add cumin seeds, hing, green chillies, curry leaves and cashewnuts. Cook till the cashews become light brown. Add the cooked rice dal mixture to the ghee, toss for a minute and remove from heat.

1 comment:

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