Ven Pongal

Tamil Nadu Moong Dal-Rice Pongal

सामग्री

विधि

1. Dry-roast the moong dal in a dry pan for 2 minutes until lightly aromatic.
2. Wash the roasted dal with the rice. Pressure cook together with salt and water for 3-4 whistles — pongal should be soft and slightly loose, not a dry khichdi.
3. Heat ghee in a small pan. Add the crushed pepper and cumin, let them sizzle without burning.
4. Add curry leaves, grated ginger and hing, then the garlic-infused oil off heat.
5. Pour the tempering into the cooked pongal and mix well.
6. Loosen with a little hot water if it has thickened too much, and serve hot.