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South Indian king of breakfasts Ven Pongal is one of the most simplest and easiest recipe. It is a comfort food and light on the stomach and can also be prepared quickly for a lunch or dinner any time. It is protein packed and delicious with a good aroma of ghee and seasoned ingredients. It takes less than 30 minutes to make along with a chutney.
Delicious and healthy! thanks for sharing the recipe.
Dry roast moong dal until slightly browned, set aside with raw rice.
In a pot, add dal and rice with 3 cups of water and cook until soft. You can also cook in pressure cooker. Adjust the water as needed.
If you desire, you can mash up a bit to get creamy consistency. Let the water evaporate and the rice reach a mushy and creamy stage. (I didn't make it mushy). This step is optional.
Heat a pan with ghee. Add cashews and fry till golden, set aside.
Now add cumin, pepper corn, allow them to splutter. Add curry leaves, bay leaves and chopped ginger. Fry for 2 minutes.
Add hing and salt, give a quick stir.
Add the tempered items, cashews and add more ghee for that extra taste to the cooked pongal. Mix well and simmer for a minute or two. Off the stove.
Serve hot with any chutney of your choice.
SERVING: 2
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
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Total: ₹689.00
Grand Total: ₹689.00
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