>> Sunday, December 6, 2009
When it comes to south indian beakfast menus, most of us like to have venpongal with chutney and sambar. Ven pongal are made in different manner and this is best & easiest way. At this time, I remember my early days of marriage, we wake up very early in the morning to see the sun rise in the marina beach and have ven pongal with spicy chutneys arround. Those days are memorable.
- Basmati rice (or raw rice) - 1 cup
- Moong dal - 1/4 cup
- Ghee - 1 tbsp
- Oil - 1 tbsp
- Curry leaves - 1 tbsp
- Ginger - 1 inch piece
- Cumin seeds - 1 tsp
- Black pepper corns - 1 tsp
- A pinch of hing
- Roasted cashew nuts - 1 tbsp
- Salt to taste
- Water - 3 cup
Directions to cook :
£ Heat oil in the pressure cooker, add cumin seeds, black pepper, curry leaves & a pinch of hing.
£ Meanwhile soak the rice and moong dal in water for 1/2 hr.
£ Add the soaked rice and dal. Fry for 2 mins.
£ Add salt to taste & water. Pressure cook them till done.
£ Finally, add the ghee & serve warm.