Rich in fiber, lowers cholesterol and blood sugar, rich in anti-oxidants, gluten free and contains essential vitamins and minerals, provides high nutritional value
INGREDIENTS:
Varagu rice - 1 cup
Moong dhal - 1/4 cup
Cumin - 1/2 tsp
Salt
For Seasoning
Cumin - 1/2 tsp
Pepper - 3/4 tsp
Ginger - 1 tsp (chopped)
Curry leaves - 2 leaflet
Asafoetida/ Hing - 1 tsp
Cashews - 10 (optional)
Oil - 3 tsp
Ghee - for serving
METHOD:
1. Pressure cook Varagu rice along with moong dhal, cumin and salt with 4 1/2 cups of water up to 3 whistles on high flame and 10 minutes in low flame.
2. After the pressure reduces, mash with a ladle and keep aside.
3. Take a pan, add oil, after it becomes little hot, add cumin and pepper and saute well.
4. Add finely chopped ginger, curry leaves, hing and stir well.
5. Add cashews and mix until golden brown, and mix well with the pongal.
6. Tasty Varagu Venpongal is ready.
7. Serve hot with ghee as topping along with coconut chutney.
Note:
INGREDIENTS:
Moong dhal - 1/4 cup
Cumin - 1/2 tsp
Salt
For Seasoning
Cumin - 1/2 tsp
Pepper - 3/4 tsp
Ginger - 1 tsp (chopped)
Curry leaves - 2 leaflet
Asafoetida/ Hing - 1 tsp
Cashews - 10 (optional)
Oil - 3 tsp
Ghee - for serving
METHOD:
1. Pressure cook Varagu rice along with moong dhal, cumin and salt with 4 1/2 cups of water up to 3 whistles on high flame and 10 minutes in low flame.
2. After the pressure reduces, mash with a ladle and keep aside.3. Take a pan, add oil, after it becomes little hot, add cumin and pepper and saute well.
4. Add finely chopped ginger, curry leaves, hing and stir well.
5. Add cashews and mix until golden brown, and mix well with the pongal.
6. Tasty Varagu Venpongal is ready.
7. Serve hot with ghee as topping along with coconut chutney.
Note:
- This Pongal is ideal for children also.
- Instead of Varagu, other millets like Samai and Kudaravali can also be used.
- It tastes even better than Raw rice pongal as we do usually.
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