Venpongal (White pongal) - Preparation time 15 to 20 mins
My husbands one of the favourite breakfast is milagu pongal. This is very good. easy to digest and tasty dish. It goes well with thengai chutney and along with keerai vadai or bajji. Mostly we will have all the ingredients in home so we can prepare immediately.
As we are adding pepper, ginger, cumin, mung dhal and ghee it contains health benefits from all added ingredients. Take same measuring cup for rice, water and mung dhal
Ingredients:-
Rice - 1 cup
Mung dhal - 1/4 cup or you can add little more
Water - 2 cup
Milk - 1 cup
Pepper powder - 1/4 tsp
Cumin seed - 1 tbsp
Ginger - chopped finely 1 tsp
Cashew chopped - 1 tsp
Ghee - 3 to 4 tbsp
Pepper - 10
Salt - to taste
Preparation method:-
Roast mung dhal slightly in a tawa to enhance the taste of pongal and transfer to a bowl to pressure cook along with required amount of water.
In another vessel clean the rice using water. Add measured water, milk to rice.
Add little ghee in a tawa and heat. Now add cumin seed to splutter and add pepper (be careful because it will burst out). When it is slightly roasted add chopped ginger and roast.
Add this to rice. Add few raw cumin seed also.
Now pressure cook the rice and mung dhal in two separate vessel for 4 to 5 whistle. Simmer for 5 to 10 mins and switch off the flame.
In tawa add little ghee, roast cashew to golden brown, add pepper powder.
Mix this with pressure cooked rice along with cooked mung dhal and salt. If required you can add little more milk and mix.
This will be very tasty and goes well with coconut chutney. Serve hot with keerai vadai or baji.
My husbands one of the favourite breakfast is milagu pongal. This is very good. easy to digest and tasty dish. It goes well with thengai chutney and along with keerai vadai or bajji. Mostly we will have all the ingredients in home so we can prepare immediately.
As we are adding pepper, ginger, cumin, mung dhal and ghee it contains health benefits from all added ingredients. Take same measuring cup for rice, water and mung dhal
Ingredients:-
Rice - 1 cup
Mung dhal - 1/4 cup or you can add little more
Water - 2 cup
Milk - 1 cup
Pepper powder - 1/4 tsp
Cumin seed - 1 tbsp
Ginger - chopped finely 1 tsp
Cashew chopped - 1 tsp
Ghee - 3 to 4 tbsp
Pepper - 10
Salt - to taste
Preparation method:-
Roast mung dhal slightly in a tawa to enhance the taste of pongal and transfer to a bowl to pressure cook along with required amount of water.
In another vessel clean the rice using water. Add measured water, milk to rice.
Add little ghee in a tawa and heat. Now add cumin seed to splutter and add pepper (be careful because it will burst out). When it is slightly roasted add chopped ginger and roast.
Add this to rice. Add few raw cumin seed also.
Now pressure cook the rice and mung dhal in two separate vessel for 4 to 5 whistle. Simmer for 5 to 10 mins and switch off the flame.
In tawa add little ghee, roast cashew to golden brown, add pepper powder.
Mix this with pressure cooked rice along with cooked mung dhal and salt. If required you can add little more milk and mix.
This will be very tasty and goes well with coconut chutney. Serve hot with keerai vadai or baji.
Wonderful recipe :)
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