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

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 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.

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