Venn Pongal Recipe
Ingredients
1. Rice (2c)
2. ghee (3tsp)
3. coarsely crushed peppercorns (2tsp)
4. cashew nuts (5)
5. toor dal (3/4c)
6. ginger cut into tiny bits (1 ½ inch)
7. cumin seeds (1 1/2tsp)
8. salt (to taste)
Method of preparation:-
1. Take rice and the toor dal; cook them together in a vessel in the pressure cooker. Cook the rice and dal until they get soft. Take cashew nuts and chop them into small pieces.
2. Take a Kadai, place it over heat. Put the ghee in it to heat, when the ghee get hot then fry the cashew nuts pieces in the Kadai. When the cashew nuts get brown then add the cumin seeds and the peppercorn in the Kadai.
3. When they starts splutter then add the tiny bits of ginger and fry them. Now add the cooked mixture of dal and rice to it. Add salt according to taste and then mix them well.
4. When the dish gets ready then add about 1 teaspoon of ghee before serving the dish. Serve the dish with onion chutney or the coconut chutney.
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