Ven Pongal (Easy Hotel taste Ven Pongal with very less Ghee (In Pressure Cooker)

ven-pongal-inside-min

Ven Pongal is an easy and a popular Breakfast/Dinner recipe which is prepared with Rice, Moong dal, Black pepper, Cumin seeds, Curry leaves, Ginger and Heeng powder.

I used to make Ven Pongal in pressure cooker  which taste exactly the same as Hotel made but with very little Ghee. It taste the best with Sambar (Easy Tiffin Sambar (In pressure cooker) click the Easy Tiffin Sambar to know its recipe) and Coconut Chutney. Here is the simple recipe of it.

Cooking time: 23- 26 minutes

Serves: 3

Ingredients

1 spoon = 10 ml

1 tsp = 5 ml

1 coffee spoon = 2.5 ml

1 cup = 300 ml

  • Hand pounded Rice – 1 cup (1 cup = 300ml)
  • Moong dal – 6 tsp
  • Dessicated Coconut – 1 tsp 
  • Salt – required
  • Heeng powder – a pinch
  • Ginger – less than an inch (finely chopped)
  • Black pepper powder – slightly more than ½ coffee spoon
  • Cumin powder – slightly less than ¼ coffee spoon.
  • Water – slightly less than 2 ¼ cup ( 1 cup= 300 ml)
  • Cashewnuts – 7
  • Ghee – (1 ¼ – 1 ½) spoon
  • Black pepper – ¾ tsp
  • Cumin seeds – slightly more than ½ tsp
  • Curry leaves – few

Method

  1. I have added Water (2 ¼ cup (1 cup= 300 ml)) to the Aluminium cooker (5.5 litres).
  2. Add the Hand pounded Rice, Moong dal, Dessicated Coconut, Water (slightly less than 2 ¼ cup (1 cup=300 ml) to any stainless steel vessel and keep inside the Aluminium cooker which contains Water.
  3. Add Black pepper powder, Cumin powder, Heeng powder and finely chopped Ginger to the mixture and mix it well. Close the Aluminium pressure cooker with its lid and turn the knob to high flame.
  4. After 4 minutes, place the Vent weight and cook for 15-16 whistles. Switch off the flame. Open the lid only when the pressure subsides down completely. Mash the mixture well.

(If you are using White rice, add water (3 cups (1 cup= 300 ml) for new Rice and 3 ½ cup (for old Rice) for cooking the mixture and cook for 8-10 whistles only). Cooked Pongal is ready.

  1. Roast the Cashews with the Ghee (¾ spoon) until it turns slightly golden brown in a pan at medium flame.
  2. Then add Black pepper, Cumin seeds and Curry leaves to it and sauté for 30 seconds. Switch off the flame.
  3. Add the mixture in the pan and Ghee ((½ – ¾) spoon to the cooked Pongal and mix it well. Serve hot. Enjoy with Easy Tiffin Sambar (In pressure cooker).

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