INSTANT VEN PONGAL…, Using leftover rice

During Pongal, we cook  raw rice. I prepared this tiffin recipe,  during Pongal using leftover rice. 

This Venpongal tastes better also with boiled rice too. Click here for traditional Venpongal.

INGREDIENTS:-

Cooked Rice - 500 gms

Moong dal - 50 gms (1/4 cup)

Turmeric powder - a pinch

Oil - 2 tsp

For Seasoning:-

Ghee - 2 tsp

Cashwes - 10 nos

Roasted Groundnut - 2 tbsp

Grated ginger - 1 tsp

Black pepper corns - 1/2 tsp

Cumin Seeds - 1/2 tsp

Asafoetida -  a pinch

Chopped Curry leaves - 2 tsp

METHOD:

Wash and soak the moong dal for 30 min.

Heat oil in a pan, and add moong dal. Fry till a nice aroma arises. Add 2 cups of water and cook moong dal and turmeric powder.  Once the moong dal cooks completely, add the cooked rice and smash well. Cover the pan with lid. Let it cook for 3 minutes.

In a separate sauce pan, heat ghee and add pepper corns. Allow it to spluttter. Add cumin seeds, cashews, groundnuts, grated ginger, curry leaves, asafoetida. Add this seasoning to the cooked rice and moong dal mixture.

Instant venpongal is ready.

Note:-

If more spice required, pepper corn powder can be added.