Vegculinary Menu » The Most Wanted » South Indian
Venn pongal
Ingredients
2 Cups Rice
3/4 Cup Mung Dal (Dry Roasted to a Golden Brown)
Cracked Black Peppercorns
1 1/2 tspns Lightly Crushed Cumin
Turmeric
Salt to Taste
Bunch of Curry Leaves
Chopped Ginger
5 - 6 tblspns Ghee Turned Brown
Bunch Cashews
2 Cups Rice
3/4 Cup Mung Dal (Dry Roasted to a Golden Brown)
Cracked Black Peppercorns
1 1/2 tspns Lightly Crushed Cumin
Turmeric
Salt to Taste
Bunch of Curry Leaves
Chopped Ginger
5 - 6 tblspns Ghee Turned Brown
Bunch Cashews
Method
Wash rice and roasted dal. Add water to one inch above level of rice. Add turmeric and let it simmer. Add a little more water if not semi- solid. When done remove from heat.
Warm ghee and roast cashews until a golden, remove carefully and set aside. Throw in cumin seeds, cracked pepper, curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. Add the ginger. Mix well.
Wash rice and roasted dal. Add water to one inch above level of rice. Add turmeric and let it simmer. Add a little more water if not semi- solid. When done remove from heat.
Warm ghee and roast cashews until a golden, remove carefully and set aside. Throw in cumin seeds, cracked pepper, curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. Add the ginger. Mix well.