Ven Pongal is a popular breakfast dish in south Indian homes during weekends. A dish of rice and dal combination makes a healthy, balanced meal. Ven pongal is often served with sambar and chutney. Brinjal gosdhu is another option. Though it is my favourite breakfast. Rice usually gives me carb shock so I call it as " SLEEPING DOSE"as nick name.
3/4 Cup of Rice(Raw or Boiled)
1/4 Cup of Moong dal
3 Cups of Water
2 Tsp of Jeera/Cumin
2 Tsp of Pepper
1/2 Inch of Finely Chopped Ginger
1/4 Tsp of Turmeric Powder
Pinch of Asafoetida
Few Curry Leaves
Few Roasted Cashews
3-4 Tbsp of Ghee
Salt as needed
- Soak and wash dal and rice seperately
- Heat a cooker with a ghee, add whole pepper or crushed pepper and close the lid and wait till it crackles.
- Add cumin, chopped ginger, asafoetida, curry leaves, cashews and turmeric powder. Fry for few secs.
- Add Moong dal and fry for few mins.
- Add Rice and fry for few secs
- Add 3 cups of water and required salt. Mix well. Pressure cook for 3-4 whistles and switch off the stove.
- Hot ghee pongal is ready.
- Serve with sambar, chutney and vada .
- Another method to cook pongal is to roast dal and rice and pressure cook it. In a separate pan, do the tempering with pepper,cumin,curry leaves, ginger, cashews, curry leaves in ghee and transfer this seasoning to the cooker containing cooked dal and rice.
- To make your pongal more spicy, add green chillies.
- Adding black pepper along with turmeric increases the bio availability of turmeric.
Health Benefits of Pongal
- Easy and comfort food.
- Moong dal rich in fiber and protein.
- Healthy and nutritious food.
Labels: Breakfast, No Onion No Garlic