Ven pongal the most famous Tiffin variety. Vadai, sambar and chutney is the most ideal to serve along with ven pongal. This has been the favorite breakfast for my father and my husband especially on a weekend holiday morning. This recipe is a diet conscious recipe as only little ghee is required to make pongal
Raw rice 1 cup
Moong dhal 1/4 cup
Jeera 1 tbsp
Chopped ginger 1 tbsp
Cashews 10- 12
Curry leaves few
Oil 1/4 cup
Ghee 1 1/2 tbsp
Asafoetida small pinch
Salt to taste
Wash the rice and dhal together.
In a pressure cooker add the rice, dhal, salt and 4 cups of water.
Pressure cook for 4 whistles and simmer for 5 minutes.
Mash together the rice and dhal.
Heat oil in a small kadai, add pepper, jeera, cashew, curry leaves, and asafoetida. Fry for 1 1/2 minutes.
Add to the mashed dhal and rice.
Melt the ghee and add to it. Mix well.
Serve Ven pongal with coconut chutney, Sambar and vadai.
Reposting this recipe and sending it to JFI-Breakfast by Suma event started by Indira