Ingredients with Measurements:
- 1 cup rice
- 1/2 cup split yellow moong dal
- 4 cups water
- 1/2 tsp cumin seeds
- 1/2 tsp black pepper
- 1/2 tsp ginger, grated
- 1/2 tsp salt
- 2 tbsp ghee
- 10-12 cashews
- 1 tbsp chopped coriander leaves
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Wash rice and dal together until the water runs clear.
2. In a pressure cooker, add rice, dal, water, cumin seeds, black pepper, ginger, and salt.
3. Close the lid and pressure cook for 3-4 whistles on medium heat.
4. Once the pressure releases naturally, open the lid and mix well.
5. Heat ghee in a pan and add cashews. Fry until golden brown.
6. Add the fried cashews to the pongal and mix well.
7. Garnish with chopped coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-5 servings
Nutritional information:
Calories: 250 kcal
Protein: 7g
Fat: 8g
Carbohydrates: 38g
Fiber: 3g
Sugar: 1g
Sodium: 300mg
Substitutions for ingredients:
- You can use ghee or oil instead of butter.
- You can use any type of rice instead of basmati rice.
- You can use any type of dal instead of yellow moong dal.
Variations:
- You can add vegetables like carrots, beans, and peas to make it more nutritious.
- You can add grated coconut for a different flavor.
- You can add more spices like cinnamon, cloves, and cardamom for a richer flavor.
Tips and tricks:
- Make sure to wash the rice and dal well to remove any dirt or impurities.
- You can adjust the amount of water according to the consistency you prefer.
- Adding ghee enhances the flavor of the pongal.
- Fry the cashews until golden brown for a crunchy texture.
Storage instructions:
Store the leftover pongal in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the pongal in a microwave or on the stovetop with a little water.
Presentation ideas:
Serve the pongal in a bowl or on a plate with a side of coconut chutney and sambar.
Garnishes:
Garnish with chopped coriander leaves and fried cashews.
Pairings:
Serve with coconut chutney and sambar.
Suggested side dishes:
- Coconut chutney
- Sambar
- Tomato chutney
Troubleshooting advice:
- If the pongal is too thick, add some hot water and mix well.
- If the pongal is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to wash your hands and all utensils before cooking. Cook the pongal thoroughly to avoid any foodborne illnesses.
Food history:
Ven Pongal is a traditional South Indian dish that is typically served for breakfast or as a snack. It is a popular dish during festivals and special occasions.
Flavor profiles:
Ven Pongal has a mild and comforting flavor with a hint of spice from the cumin and black pepper.
Serving suggestions:
Serve hot with coconut chutney and sambar for a complete meal.
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Region: Indian