Ven Pongal
Method
Step 1: Grind black pepper into a 3/4 pieces.Step 2: Soak the rice in water for 15 minutes.
Step 3: Heat little ghee in a pressure pan, add green gram dhal, stir fry when it comes light colour, remove from fire.
Step 4: In a same pan, add soaked rive and roasted green gram, salt to enough with 5 cups of fresh water and little ghee, stir.
Step 5: Close pressure pan, bring it to full pressure and up to 4 whistles, remove from fire.
Step 6: In a frying pan, heat remaining ghee. Add cumin seeds, ground pepper pieces, turmeric powder, curry leaves and cashewnuts, fry till cashewnuts comes golden colour.
Step 7: Pour into the cooked pongal and stir. If not enough water, add little water and keep simmer on low heat for 1 - 2 minutes and continuously stir till thick, remove from fire.
Step 8: Top it with fried Cashew Nuts, Curry leaves, Ghee and close lid.
Step 9: Serve hot with tamarind gravy (sweet) ro chutney & sambar.
Ingredients
