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Venn Pongal 2


Ven Pongal – 2


Rice – 3 cups
Moog dal – 1 cup
Dry chilis – 3 broken and deseeded
Ginger – 1 inch piece chopped
Curry leaves – 2 sprigs
Hing (Asefotida) – 2 pinches
Black pepper – 1 tsp
Cumin/Jeera – 1 tsp
Salt – as per taste
Oil or ghee – 3 tbsps
Water – 10 cups or more according to our wished consistency.


1.Wash and soak rice and moong dal in a vessel.
2.Place the pressure pan on the heat and add oil or ghee and add pepper and cumin stir 2 secs and add chopped ginger,hing ,dry chilis and curry leaves and fry 2 mins and add the required water and salt and cover the vessel.
3 As it starts to boil add the drained rice and dal to the pan and salt,then cover the pressure pan with its lid and cook for 10 mins on med and turn of heat.

Serve hot with Peanut chutney or any chutney is good to taste with this pongal the South Indian Breakfast Dish.If this is in the Porridge cinsistency It is More tasty….Everyone likes it..Especially my kids Fav…I ll make it even for lunch or dinner sometimes.

By Kezia Mary


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