Friday, November 18, 2011

Venn Pongal


Rice 1 cup
Moong dal 1/4rth cup
Grated ginger 2 tsp
Turmeric powder pinch
Asafoetida pinch
Black pepper balls 5
Ghee 1/2 cup
Cumin seeds 2 tsp
Dry red chilies 2-3
Curry leaves 5-6
Cashew nuts 6-8


Soak rice and dal (both together) for 1/2 hr.
Cook rice and dal by adding 3 cups of water and sufficient salt.
For tempering heat ghee in a kadai and add cumin seeds, asafoetida, dry red chillies, curry leaves, turmeric powder, cashew nuts, Black pepper balls and grated ginger. Saute for few minutes.
Mash the cooked rice.
Now add this tempering to cooked rice and dal..
Serve with sambhar, raita..........

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