Melt in the mouth Ven Pongal (Ghee Kichdi) is one of our favourite comfort meals. It's of course a must have for the harvest festival of Sankranti or Pongal.
While it's typically paired with Brinjal Gottsu, if you don't have much time, it needs just a side of curd and pickle.
Serves 4
Ingredients
* Raw Rice - 1 cup / 250 gms
* Moong Dhal / Paasi Paruppu - 1/2 cup - 125 gms
* Ginger finely chopped - 15 gms
* Asafoetida pieces - 4-5 gms
* Salt - approx 25 gms - to taste
* Water - as required
Seasoning / Tadka (all to taste)
* Oil - approx 55 gms - as required
* Ghee - approx 50 gms - as required
* Cashew - 25 gms
* Zeera - 4-5 gms
* Whole Black pepper - 4-5 gms
* Curry Leaves - to taste
Method:
1. Combine the dhal and rice, wash well.
2. To the rice dhal mix add the ginger, salt and asafoetida.
3. Cover with 6 cups of water and pressure cook for about 6 whistles. (Should be mashable)
4. To create the tadka, add oil to a kadai then add black pepper, cashews, zeera, curry leaves and finally the ghee.
5. Add the tadka to the cooked rice dhal and mix all of it.
Serve hot, serve with love.
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