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Ven Pongal

Features:
  • Veg
Cuisine:
  • 30 mins
  • Serves 4
  • Easy

Ingredients

How to make Pongal

  1. Cook rice and lentils together. Make according to instructions but slightly 'overcook' to an almost mushy consistency. Use a pressure cooker or leftovers to shorten the process.
  2. Heat the ghee or butter and add the cumin seeds and crushed peppercorns.
  3. When they sputter, add curry leaves, asafoetida, ginger, cashew nuts, chili and sautè for 2-3 minutes.
  4. Add the rice and lentils, mix all ingredients and cook for a few minutes. The rice grains should disintegrate into a sticky mush.
  5. Serve on its own, with chutney, sambar, gotsu or any other sauce of your choice. 

Here is a tip for a beautiful presentation of the dish:

Fill a small bowl to the top with pongal and press down lightly. Cover the bowl with the breakfast plate and turn it all upside down. Now you have the bowl sitting upside down on the plate. Gently lift it to reveal a professional looking dome-shaped breakfast pongal. 

For many people, this hearty recipe might not be suitable for breakfast time. No problem, have it for brunch, lunch, as an afternoon snack or as part of your dinner.

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