Ven pongal/ Ghee pongal is the healthier ,easier and filling breakfast.I usually make pongal with oats,pearl millet and mostly with broken wheat.This rice pongal will be very rare in my kitchen and this is my daughter's favourite.
- Raw rice- 1 cup
- Split moong dal- 1\4 cup
- Water- 3 to 3 1\2 cups
- Milk- 1\4 cup
- Salt to taste
- Ghee- 1 tbsp
- Oil- 1 tbsp
- Jeera-1 tsp
- pepper- 1 tsp( coarsely powdered) or whole
- Cashew- few
- Green chilly-2
- Ginger chopped- 2 tsp
- coriander/cilantro- little
1.Clean rice and dal well.Add it to a pressure cooker with 3 cup water ,milk and salt.
2.Pressure cook it for 4 whistle,after the pressure has released open and mash it well.
3.Heat oil and ghee for tempering, add jeera,pepper,green chilly,ginger ,cashew one by one and saute for a while.Lastly add cilantro leaves saute and pour it over the cooked rice+dal.Mix it well.
Serve hot with sambar and chutney.
1.If u prefer u can use fully ghee for tempering,but i use half ghee and half oil.
2.Mostly whole pepper corns will be used,but mostly many will discard while eating,so i just coarsely powder it.
3.If on opening cooker if there is water,keep it flame till water evaporates(check whether rice is cooked).
4.While tempering be careful not to burn them.
5.I usually add some milk for richer & tastier one,u can avoid it .
6.Taste awesome when hot.
7.you can add milk either booking pressure cooking or after you open the cooker.