Are you a foodie and always look for new dishes to taste? So today we introduce you with the south Indian dish that is the one of simplest to make and the comforting recipe for breakfast. Well, Pongal is specially made up of split moong dal and rice. In south India, you will see the two different types of Pongal such as sweet and spicy. Besides this, there are several methods to make this recipe at home. So we discuss the best and the easiest method to make the Pongal recipe.
This Pongal recipe, you can also have in the restaurants and also arrange this as breakfast in the menu of the south Indian wedding ceremonies. To make the Pongal recipe, you need some of the ingredients such as roasted seeds, black peppercorns, and few use tamarind juice or milk in the preparation of the Pongal recipe.
Besides this, Pongal is also made in the temples as Prasad during “Dhanur masa” by the Hindu calendar. Well, Dhanur Masa every year falls from the middle of December to the middle of January. During the early morning when the Pooja is performed around the Peepal tree in the temple, then ghee Pongal, the other name of Ven Pongal served as Prasad.
It does not take a long time to prepare, sometimes due to this reason this recipe gains popularity in south India. So let us start the discussion about the preparation to make the Ven Pongal recipe step by step.
- Spilled Moong Dal
- Regular Rice
- Green Chilies
- Finely Chopped
- Grated Ginger
- Grated Dry Coconut
- Salt As Per Taste
- Cumin Seeds
- Black Peppercorns
- Cashews Pieces
- Curry Leaves
- Dry Red Chilies
Steps To Make The Ven Pongal Recipe
- First of all, wash the rice and soak them nearly for 10 mins and after this, drain and keep it aside along with this wash moong dal and keep it aside.
- Now, in a pressure cooker, take 2tbsp of oil and heat it. Then fry moong dal only for 1 to 2 minutes so that you can add the rice.
- Now add grated ginger and then chopped green chilies with a small pinch of turmeric powder.
- Stir it and mix everything and then add water along with the salt as according to the taste. Once pressure is released then add the dry roast black peppercorns and cumin seeds and set it aside.
- Then, heat oil in a pan with the mustard seeds and black peppercorns for tempering.
- When it starts cackles, then slim the flames after this, add cashews, dry red chili, asafoetida, cumin seeds, and curry leaves and stir it well.
- Well, pour this tadka over the Pongal and add the copra coconut mix well.
- Manage the heat of the flames and cook it nearly for 5 minutes so that it gives you every flavor of the used ingredients.
- Now it is ready to serve and even that you can serve it with coconut chutney.