09 Feb 2024

Ingredients:

Rice: 1 cup
Moong Dal (Yellow Lentils): 1/2 cup
Water: 4 cups
Ghee: 2-3 tablespoons
Cumin Seeds: 1 teaspoon
Black Peppercorns: 1 teaspoon, whole or coarsely crushed
Ginger: 1-inch piece, finely chopped
Curry Leaves: 1 sprig
Asafoetida (Hing): A pinch
Cashew Nuts: 2 tablespoons
Salt: to taste

Method:

  • Roast Moong Dal: In Vardaan’s Stainless Steel Frypan, dry roast moong dal until aromatic. Let it cool.
  • Wash Rice and Dal: Wash the rice and roasted moong dal together.
  • Cook Rice and Dal: In a stainless steel pot, combine rice, dal, and water. Cook until soft and mushy. If using a pressure cooker, wait for 3-4 whistles.
  • Tempering: In a separate small stainless steel pan, heat ghee. Add cumin seeds, black peppercorns, ginger, curry leaves, asafoetida, and cashew nuts. Fry until cashews are golden brown.
  • Mix with Rice-Dal Mixture: Pour the tempered mixture over the cooked rice and dal. Mix well.
  • Season: Add salt to taste and mix again.

Serving:

Serve hot, often with a side of coconut chutney or sambar. Ven Pongal is a comforting and hearty dish, commonly enjoyed for breakfast or as a part of festive meals in South India.

Dal Makhani Recipe (serves 4 People)

Ingredients for Dal Makhani Recipe: 1 cup black lentils (urad dal) 1/4 cup kidney beans (rajma) 1 onion, chopped 1 tablespoon ginger paste 1 tablespoon garlic paste 1/2 cup cream…

Chicken Biryani (serves 6 People)

Ingredients for Chicken Biryani:   2 cups basmati rice 1kg chicken, cut into pieces 2 onions, sliced 2 tablespoons ginger paste 2 tablespoons garlic paste 1/2 cup yogurt 1/2 cup…

Garlicky Miso Tahini Noodles

Ingredients for Garlicky Miso Tahini Noodles: For the Noodles: 225 gm of your choice of noodles (such as udon, soba, or spaghetti)Salt for cooking noodles1 tablespoon sesame oil (for tossing…

Leave a Reply

Your email address will not be published. Required fields are marked *

This field is required.

This field is required.