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Monday, May 21, 2012

Ven Pongal



1 cup of rice
1/3 cup of mung dal
2 1/2 cups of water
1 teaspoon salt or to taste
3 tablespoon of clarified butter or substitute with oil
1 teaspoon cumin seeds
1 teaspoon crushed black pepper
1 tablespoon of chopped ginger
1/4 cup of cashew nuts
1/4 teaspoon asafoetida
a few curry leaves optional

Wash and soak the mung dal in hot water one hour before cooking.  In a pan on medium heat add the soaked mung dal and washed rice and let it cook for 20 to 25 minutes or until the rice and mung dal are cooked.  Add, 1 teaspoon of salt and mix.

Separately in another pan heat 3 tablespoon of clarified butter.  When the clarified butter is hot  add cumin seeds, when the cumin seed sizzles add black pepper followed by cashew nuts chopped ginger, asafoetida.  Turn the heat off and the seasoning to the cooked rice and mung dal.  Add a few optional curry leaves and mix

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