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1 cup - short grained
1/4 cup and 2 tbsp - split green gram/moong dal
Salt to taste
1 tsp - whole peppercorns
1 tsp -
1 inch - ginger, peeled and sliced thinly
A pinch -
A few sprigs -
A few unbroken
How to Make Ven Pongal
Wash and clean rice and dal well until the water runs clear. Mix them both and add 5 cups of water. Place them in a pressure cooker and cook for 10-15 minutes or until 3-4 whistles.
Meanwhile in a little ghee, temper the ginger slices, then add peppercorns and cumin.
Saute till aromatic and reddish.
At the very end, add curry leaves and asafoetida, stir for 2-3 seconds and remove with a slotted spoon.
In the same pan, add the cashew nuts and roast till they turn reddish.
Now along with salt, add the tempered spice/nut mixture and the rice. Mix well.
Recipe Courtesy: http://chefinyou.com/
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.