Yields: 6 cups ven pongal
1 cup yellow split mung beans
1 cup rice
Dry roast yellow split mung beans for 5 minutes in medium flame. Turn off the stove. Add rice, sauté for few more seconds.
Wash them at least 3 times.
4 and 1/2 cups water
2 tsp salt
Add salt, water, cook for 3 whistles on medium flame. When the pressure is down, remove the lid and mash the rice and dal.
2 tbsp coconut oil
1/2 cup cashews
Heat oil in a pan, add cashews, sauté cashews till golden. Set aside.
2 tbsp coconut oil
1 tbsp cumin seeds
1 tbsp ginger, finely chopped
Taste Note: Tastes AWESOME and SPICY. I was not happy with the consistency of the pongal.
Source: indianhealthyrecipes
1 cup rice
Dry roast yellow split mung beans for 5 minutes in medium flame. Turn off the stove. Add rice, sauté for few more seconds.
4 and 1/2 cups water
2 tsp salt
Add salt, water, cook for 3 whistles on medium flame. When the pressure is down, remove the lid and mash the rice and dal.
2 tbsp coconut oil
1/2 cup cashews
Heat oil in a pan, add cashews, sauté cashews till golden. Set aside.
2 tbsp coconut oil
1 tbsp cumin seeds
1 tbsp whole black pepper, Crushed - Mush Crush the black peppercorns
1 tbsp ginger, finely chopped
asafetida
Add oil, cumin seeds, crushed peppercorns, allow them to splutter. Add ginger, asafetida, sauté.
Add this to pongal, mix well.
Taste Note: Tastes AWESOME and SPICY. I was not happy with the consistency of the pongal.
Source: indianhealthyrecipes
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