This straightforward and straightforward dish is a common and well known breakfast dish from South India. It is far from quite unique from Khichdi – well-liked rice and lentil porridge typically cooked in the Northern Section of India.
The ratio of millet and Dal is a personal choice. You can even use equal quantities of moong dal and millet.
Tempering – Tempering is the principle portion of the humble dish. Prepare the tempering sizzling and increase it to pongal and blend it, it gives a very good taste.
Ghee – Use handmade ghee which tastes the most effective having said that You should utilize shop acquired good quality ghee also.
To achieve the tender gooey texture, It truly is extremely important to work with quick grain rice and moong dal. If you utilize basmati rice give the dish a good mash Together with the back on the ladel.
Millet: I utilized foxtail millet for this recipe, but You can even use little millet, proso, or kodo millet for making this pongal. Yellow Moong Dal: Use dehusked, split yellow moong dal.
Warmth some ghee and oil in a very pan. I utilised 2 tablespoons of ghee along with a tablespoon of oil. Add during the damaged cashew nut, ginger, curry leaves and environmentally friendly chillies. Roast on the reduced flame. As soon as the nuts are roasted incorporate inside the pepper-cumin combination. Roast briefly for twenty seconds.
How much h2o do we must make Pongal? The precise degree of h2o necessary to make Pongal will vary depending on the recipe and the kind of rice utilized. Commonly, you will want two cups of drinking water For each and every cup of rice.
Hing ( Asafoetida) - This provides a very pleasant flavor and aroma to your dish. Skipping this might not provde the authentic style as This really is a vital ingredient.
Follow the identical steps as earlier mentioned inside of a stovetop pot until eventually you increase many of the substances together with h2o and salt much too and then cook till rice and dal are Little Millet Venpongal Mix mushy. Add more h2o if expected when cooking. The moment it is completed, garnish With all the tempering which you reserved in a bowl and provide incredibly hot.
I knw Vinodh n u although in SD …felt like acquiring pongal nowadays …was fired up to c dat it truly is ur recipe…
Whole black pepper: A necessary component that adds spiciness to this dish. We don’t increase any other spices like chili or spice powder, just the black peppercorns.
Wash rice and moong dal nicely; soak them in hot h2o (I soaked in sizzling Little Millet Venpongal Mix water for thirty minutes) and established it aside
Ven Pongal is among my favourite tiffins as it is easy to Prepare dinner. For our stage of life lots of days we feel like wrapping up the kitchen area soon. A person-pot meals like Pongal are this kind of boon.