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Sunday, January 29, 2017

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.

1 comment:

  1. Thanks for the information. Hope devotes will be careful after reading this post.Regards


    How to prepare ven pongal? | Akiyash

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