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Ven Pongal Yum
Ven Pongal
Course breakfast
Cuisine tamil
Prep Time
10 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • ½ cup Moong dal
  • 1 cup Rice (I used Sona masoori rice)
  • ¼ tsp Turmeric
  • ½ tsp Peppercorns (or to taste)
  • 1 tsp Cumin Ground
  • to taste Salt
For tempering:
  • ½ tsp Cumin seeds
  • ¼ tsp Asafoetida
  • 2 Ginger ” – finely grated
  • 3 chilies Green – slit
  • Curry leaves – few
Course breakfast
Cuisine tamil
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • ½ cup Moong dal
  • 1 cup Rice (I used Sona masoori rice)
  • ¼ tsp Turmeric
  • ½ tsp Peppercorns (or to taste)
  • 1 tsp Cumin Ground
  • to taste Salt
For tempering:
  • ½ tsp Cumin seeds
  • ¼ tsp Asafoetida
  • 2 Ginger ” – finely grated
  • 3 chilies Green – slit
  • Curry leaves – few
Ven Pongal
Instructions
  1. Coarsely grind peppercorns and cumin seeds and set aside.
  2. Roast moong dal and rice separately. Mix together, wash well and cook along with turmeric and 4½cups of water for 3-4 whistles or until both rice and lentil are very soft.
  3. Heat 2tbsp ghee and 1tbsp oil in a large saucepan, add the cumin-pepper powder and all the tempering ingredients and once the seeds start changing color, add the cooked rice mixture along with salt.
  4. Add ½cup of  water if necessary to get to a porridge like consistency.
Recipe Notes

Serve hot with gosthu or coconut chutney or as is.

Lets check out what my fellow marathoners have cooked for Day 5 of BM# 10.

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