Ven Pongal with eggplant gotsu

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Hard

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  • 1 cup - Raw rice
  • 1/2 cup - Moong dhal
  • Turmeric powder a pinch
  • 3.5 cups - 4 cups - Water
  • Sat to taste
  • For Crushing:
  • 1 tsp - Grated Ginger
  • 1 - Green chilli
  • For Seasoning:
  • 3tbsp-4tbsp - Oil and Ghee
  • 1 tsp - Black pepper corns (crushed or whole)
  • 1 tsp - Cumin seeds
  • 1/4 tsp - Asafoetida
  • Broken Cashew - to taste
  • Curry leaves - 8-10.

How to Make Ven Pongal with eggplant gotsu

  • Wash the rice and the dhal. Then crush the ginger and the chillies.
  • Combine the rice, dal, ginger and the chillies in a pressure cooker. Add salt and 4 cups of water and cook for 4 whistles.
  • Let it cool.
  • Heat oil in a kadai and roast the cashew nuts and keep aside.
  • In the same oil, splutter the ingredients for the seasoning and add the seasoning and the cashew to the pongal.
  • Mix well and mash the rice and dhal to get a creamy texture.
  • Serve hot with coconut chutney.
  • Recipe courtesy: Sara's Yummy Bites.