Saturday, July 12, 2008

Venn Pongal


60 ml rice
30 ml moong dal
100 ml milk
a pinch of asafoetida powder
ghee 3-4 tbsp
pepper corns- 1 tsp
cumin seed- 1 tsp
curry leaves- 10
ginger root- peeled and grated.
Cashew for garnishing.

Lightly dry roast the dal and rice in a pan. Transfer to a dish, add the milk, salt, Asafoetida powder and 150 ml water and pressure cook for 3-4 whistles until soft. Roast the cashew in a little and ghee and set aside. Heat ghee in a pan, add the pepper, cumin and when it crackles, add curry leaves and ginger, saute for half a minute and then add the mashed dal/rice mixture and all the ghee. Mix well and remove from fire. Garnish with cashew

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