• Breakfast Recipes > Ven pongal | Spicy pepper ghee pongal-How to make-Stepwise pictures

Ven pongal | Spicy pepper ghee pongal-How to make-Stepwise pictures & Video


Ven pongal


Cuisine Style: Tamil Nadu, south India | Cooking Time: 8 to 10 minutes | To Serve: 3 | Type: Breakfast, Dinner | Take With : Coconut Chutney, sambar

Ingredients

  • Rice [Boiled rice, Raw rice] – 1 cup
  • Moong dal – ¼ cup
  • Ghee [melted butter] – 2 tbsp
  • Cashew nuts - 10 [ghee roasted]
  • Salt to taste
  • Water – 3 cups

For Seasoning [Ingredients]

  • Cumin seeds – 1 tbsp
  • Pepper corns - 7
  • Ginger – 1 tbsp [finely chopped]
  • Curry leaves – 1 spring
  • Ghee – 2 tbsp

Preparation

  • Dry roast moong dal.
  • Wash rice & moong dal. Then drain water.
  • In a pressure cooker, add rice, dry roasted moong dal & water. Add ghee, cover it & cooker 4 whistles.
  • Heat pan then add ghee & seasoning with cumin seeds, peppercorns, ginger, & curry leaves.
  • Add these seasoned ingredients & salt to rice mixture mix well.
  • Sprinkle ghee [melted butter] & garnish with Cashew nuts & serve hot with coconut chutney or sambar.

How to make Ven pongal video

ven pongal video

How to make Ven pongal - Stepwise procedure & pictures [Simple, Tasty, Easy]

Dry roasted Moong dalDry roasted Moong dal

RiceRice

Wash & put rice, moongdal in a pressure cooker, Then add water & ghee, cover it & cooke for 4 whistlesWash & put rice, moongdal in a pressure cooker, Then add water & ghee, cover it & cooke for 4 whistles

After 4 whistles, Perfectly cooked rice, moong dal mixtureAfter 4 whistles, Perfectly cooked rice, moong dal mixture

Seasoning-Heat pan add ghee, cumin & peppercornsSeasoning-Heat pan add ghee, cumin & peppercorns

Add ginger & curry leavesAdd ginger & curry leaves

Add seasoned ingredients to rice mixtureAdd seasoned ingredients to rice mixture

Add salt & mix wellAdd salt

Perfectly textured ven pongalPerfectly textured ven pongal

Garnish with ghee roasted cashews & serve hot with coconut chutneyGarnish with ghee roasted cashews & serve hot with coconut chutney


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