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vahchef@vahrehvah.com
| Author | Vahchef | Servings | 0 persons |
|---|---|---|---|
| Published | March 30, 2008 | Cooking Time | 1 hour |
| Is Veg | Preparation Time | 5 mins | |
| Main Ingredient | Rice | Standing Time | mins |
| Description |
| Hot mild Rice and dhal combination with glazing ghee .... Try with Sambhar and Vada |
Recipe of Venn Pongal
| Ingredient Name | Quantity | Unit |
|---|---|---|
| Water | 6 | Cup |
| Ghee | 2 | Tablespoons |
| Curry Leaves | 6 or 7 | Leaf |
| Pepper Corns | 1 | Tablespoons |
| Cuminseeds | 1 1/2 | Tablespoons |
| Ginger | 1 | Tablespoons |
| Moong Dal | 1/2 | Cup |
| Rice | 1 1/2 | Cup |
| Cashew | 4-8 | Piece |
| Salt | To Taste | |
| Oil | 3 | To Fry |
| Directions |
| Clean and wash the moongdal and rice. In a pressure cooker, add 2-3tsp of oil, cumin, pepper corns, cashews and sauteacute; them for a minute. Now add the ginger, curry leaves and sauteacute; them altogether. Add the rice, moongdal, water and salt to the cooker. In a medium heat, cook until 1 whistle comes up. Remove from the heat after 1 whistle. Wait until release of the pressure of the cooker. Open the pressure cooker, add the ghee and mix them together. Serve hot with sambhar and chutney. |
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