Indian•comfort
Kovil Ven Pongal
Tamilnadu temple style Ven Pongal recipe
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
2
- 1/2 cup Raw rice | sona masoori rice
- 1/4 cup Yellow moong dal
- 4 cup Water
- Salt as needed
- Asafoetida| hing 2 pinches
- 1/2 tsp grated ginger
- 1/2 tsp cumin seeds
- 1 tsp ghee
- 1 tbsp Ghee
- 1 tbsp Oil
- 1 tsp Whole black pepper
- 1/2 tsp Cumin seeds
- Curry leaves few
- 2 tsp grated ginger
- 2 pinches asafoetida
- Cashew nuts few
Instructions
- 1
Wash the rice and dal together. Add 4 cups of water, 2 pinches of asafoetida and half salt, ½ tsp cumin seeds, ½ tsp grated ginger and 1 tsp of ghee.
- 2
Soak for 15 minutes if you have time.
- 3
Pressure cook for 6-7 whistles on medium flame.
- 4
In a pan add ghee and oil and add the cashew nuts, pepper, cumin seeds,asafoetida, grated ginger and curry leaves.
- 5
Once the cashews turn golden brown, switch off the flame.
- 6
Add the cooked rice and dal to this.
- 7
Mix everything well and add salt.
- 8
You can add ½ cup of boiling hot water to bring it to a right consistency, if it is thick.
- 9
Drizzle few drops of ghee if needed.
- 10
Kovil Ven Pongal is ready.