Venn Pongal

10:55 PM Chandra Karthikeyan 0 Comments

Ingredients:

• Raw rice - 1 cup
• Moong dal - 1/4 cup
• Cumin seeds - 1/2 tsp
• Ghee - 1/4 cup
• Water - 3 cups + milk - 1 cup or Water - 4 cups
• Broken cashew - 15
• peppercorns - 1 tsp
• Asafoetida - little
• Salt as required

Method:

• Dry roast moong dal in pressure cooker, add washed rice, cumin seeds, salt, milk and water. 
• Let it overcook for 5 to 6 whistles.
• Heat ghee in a pan, fry cashews and peppercorns, add asafoetida lastly. Mix it with the cooked pongal.
• Serve pongal hot with sambar or chutney. 
• Notes: If the pongal is watery, let it cool for few minutes, it will harden.
• If the pongal is thick, add some more milk.