This is a Temple Style Ven Pongal which is Simple and Easy to Make Aromatic Rice Recipe cooked with White Rice , Moong Dal and tempered with Spices in ghee (Clarified Butter).
Trend Of Making Ven Pongal
I am sure everyone who was from South India would have ate and tasted Ven Pongal from the temples. Its always served hot and little mashed up consistency and of course with that oozing ghee. Trend of eating Ven Pongal seems to follow in temples in USA as well . Every weekend or during special occasion when we visit temple we eat pongal and its served with sambar and chutney on side. When ever I make Ven Pongal at home It reminds me about the temple.
Simple And Easy To Make
Its a simple recipe with less ingredients and Easy to make. Overall recipe cooking is done in pressure cooker and then you only temper in a small tempering pan and pour the tempering over the pressure cooked rice and dal. We like to eat pongal with Piping Hot Sambar (Best Combination).
Other Breakfast Recipes posted are here Rava Kichadi .
Tips
*When you have guest coming over , Ven Pongal is a one Easy dish to make with less cooking. Always when it comes to bulk cooking for annadanams , Potluck , family breakfast (especially when you do not have idli dosa (crepe)batter ) , I end up making this dish.
*Cooking time depends on the quality of the dal , So I simmer for extra 5 minutes on the safer side.
*Do not add rice and moong dal directly inside your pressure cooker – It will get burnt at the bottom.
*I tempered fully in ghee and its optional to use full ghee instead you can use oil too . But if you do not want to compensate on the taste I would recommend using ghee.
*Ven Pongal is served with Chutney and Sambar as a sides.
Ingredients
- To Temper
Instructions
-
Pressure cook rice and moong dal and add 4 cups of water for 4 to 5 whistles in high flame (Add rice and dal in the inner pot of the pressure cooker and then place the inner pot inside the cooker) and simmer for 5 minutes. Once pressure is released naturally open the cooker and add salt and mash them well with the ladle and set aside.
-
To temper - take a small pan add 3 tblspn ghee once hot add cumin and when it starts spluttering add curry leaves, cashews , ginger , both peppers , Asafoetida and saute for a minute in medium flame until cashews turns lightly golden and switch off the flame . Now add this tempering to the cooked rice and dal and mix well. Finally you can add the remaining 1 tblspn ghee on the top and serve .
Notes
*I simmered for extra 5 minutes on the safer side because, cooking time depends on the quality of the dal.
*Do not add rice and moong dal directly inside your pressure cooker - It will get burnt at the bottom.
*I tempered fully in ghee and its optional to use full ghee instead you can use oil too . But if you do not want to compensate on the taste I would recommend using ghee.
*Ven Pongal is served with Chutney and Sambar as sides.