Venn Pongal


3/4th cup rice
1/4th cup moong daal
1 cup milk + 2 cup water
salt to taste (about 1 tsp)

2 tbsp ghee
handful of cashew nuts
10-12 curry leaves
8-9 whole black pepper corn
1 tbsp cumin seeds


Dry roast moong daal and rice till daal turns light brown in color.
Wash and pressure cook with milk , water and salt for 4 whistles on high flame.

Heat ghee in a pan. Add cashew nuts and fry till it turns golden brown.
Remove and keep aside.
Add whole black pepper corn, cumin seeds and curry leaves.
Add cooked daal + rice mix to the pan.
Add cashew nuts and mix.
Serve hot.

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