Ven Pongal / ghee Pongal

    

               VEN PONGAL


Ven pongal is a flavorful south Indian breakfast made with rice and yellow moong lentils. It is loaded with protein, catalysts , nutrients, minerals and amino acids, dietary fiber. Pepper forestalls clogging and is plentiful in vitamins.It is really great for hack and cold. Ginger battles disease, boost immunity and digestion. 

Ven Pongal / ghee Pongal


   Basically Pongal is a harvesting festival or it can be considered as the 'thanksgiving' festival' because this festival is celebrated to thank the Sun God and Lord Indra for helping farmers in getting better-yielding crops.

Pongal festival is a multi day harvest celebration of South India, particularly in Tamil Nadu that marks the first day of the sun return journey to the northern hemisphere widely known as makara Sankranti.

  Ven Pongal is often served as neivedhyam in temple. It also has cultural significance during Pongal festival.

   Pongal recipe has sweet version and Savory version. Ven Pongal is the name given to the Savory version. The sweet version is made with jaggery. For breakfast i prefer Savory version.

  Ven Pongal, which is tempered with ghee, curry leaves, black pepper, ginger and cumin seeds gives a super flavoured delicious dish.

  Let's see how to make ven Pongal.

INGREDIENTS:-

* Raw rice - 1 cup

* Split moong dal - 1/2 cup

* Pepper  - 1 Tsp

* Cumin seeds - 1 Tsp

* Ginger - 1 1/2 Tsp

* Green chilly - 2

* Curry leaves - 1 sprig

* Asafoetida - 1/2 Tsp

* Cashew nuts - 10

* Ghee - 3 Tbsp

* Salt - to taste

METHOD :-

* Soak the raw rice and moong dal for 20 minutes.

* Put a pressure cooker on the stove, add 3 Tbsp of ghee then add finely chopped Green chilly and ginger and curry leaves saute it for 1 minute.

* Add pepper and cumin seeds when it pops up add soaked rice and moong dal and salt along with 4 cups of hot water. Then close the lid.

* Cook this for 3 whistles ( number of whistles may vary depends on the rice we are taken).

* when the pressure is completely gone open the lid.

* Saute the cashew nuts in ghee and add this to the rice.

* Tasty ven Pongal is ready to serve. Serve hot with sambar or coconut chutney.

        Enjoy!!!!



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