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Last Updated Thursday December 08 2016 01:47 AM IST

Ven pongal

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Ven Pongal

In the festive Thai Pongal season, no one can escape the ghee soaked pongal. It is a perfectly balanced dish of rice and legumes with added nuts and ghee, and its heady aroma would sweep you off your feet.

Ingredients

1 cup raw rice

½ cup moong dal (green gram dal)

½ tsp whole black peppercorns

½ tsp whole cumin (jeera seeds)

A small piece of ginger

Salt, as required


For seasoning


½ tsp each of cumin and black pepper, powdered together

A few cashew nuts

A few curry leaves

¼ tsp asafoetida

2 tbsp ghee + 2 tbsp oil


Preparation

Soak the green gram dal in water for 30 minutes

Add the soaked dal to the washed rice, and add about 2.5 to 3 cups water

Place in a bowl in a pressure cooker. Add a few whole peppercorns and cumin seeds to this along with chopped ginger

Cook for 3-4 whistles or 15-20 minutres. The rice and dal need to be cooked together until mushy and soft

For the seasoning, heat oil or ghee in a pan and add some cumin seeds, curry leaves, cashew nuts, and the asafoetida. Fry until the cashew nuts turn golden brown

Add the cooked rice/dal mixture to this

Add salt and stir well to combine all the ingredients. Once mixed well, add some more ghee and stir again making sure everything is mixed thoroughly

Enjoy the delicious ven pongal


(The author is a food blogger who blogs @www.cookingandme.com)

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