If you walk into a vegetarian restaurant in Tamilnadu during early hours, you are bound to find only two things, idli & pongal. Ghee Pongal or Ven Pongal as called in Tamilnadu is one of the primary breakfasts for Tamilians,




Pongal is a very nutritious breakfast option who want to start their day on a healthy note. The ghee in the pongal can be adjusted to your liking and made as healthy or as tasty as you like it. Cashews are also optional and can be skipped if you want the pongal to be less in fat. Also when there is excess ghee in the pongal, it tends to make you a little drowsy, so adjust the ghee accordingly. Pongal is best enjoyed with a side of coconut chutney.

 




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Ghee Pongal
Prep Time
2 mins
Cook Time
20 mins
Total Time
22 mins
 
Course: Breakfast
Cuisine: South Indian
Author: Siddharth
Ingredients
  • 1/3 cup moong dal
  • 2/3 cup raw rice
  • 5 cups hot water
  • 1 green chili
  • 1 tsp ginger
  • 2 tsp pepper
  • pinch of asafoetida
  • 1 tsp butter
  • 2 tbsp ghee
  • 10 cashews
  • 1 tsp urad dal
  • 2 tsp cumin
  • salt to taste
  • Few Curry Leaves
Instructions
  1. To a pressure cooked in medium heat add the moong dal & rice and roast it for few minutes till the raw smell disappears.
  2. Add 5 cups of hot water & add ginger, green chili, 1 tsp of pepper & cumin, a pinch of hing , 1 tsp butter & salt to taste.
  3. Close the lid and let it pressure cook for 4 whistles in the cooker.
  4. To a pan in medium heat add 2 tbsp ghee and roast 10 chopped cashews till they turn golden brown, remove the cashews without the ghee.
  5. To the left over ghee add 1 tsp urad dal, cumin, pepper & let the cumin pop, now a few curry leaves. Let the curry leaves splatter.
  6. Now add this to the cooked pongal, add the already roasted cashews and give everything a good mix.
  7. Your pongal is now ready, its best enjoyed with coconut chutney.



Step By Step Photo Instructions

  • To a pressure cooked in medium heat add the moong dal & rice and roast it for few minutes till the raw smell disappears.

 

  • Add 5 cups of hot water & add ginger, green chili, 1 tsp of pepper & cumin, a pinch of hing & 1 tsp butter.

 

  • Close the lid and let it pressure cook for 4 whistles in the cooker.

 

  • To a pan in medium heat add 2 tbsp ghee and roast 10 chopped cashews till they turn golden brown, remove the cashews without the ghee.

 

  • To the left over ghee add 1 tsp urad dal, cumin, pepper & a few curry leaves. Let the curry leaves pop.

 

  • Now add this to the cooked pongal, add the already roasted cashews and give everything a good mix.

 

  • Your pongal is now ready, its best enjoyed with coconut chutney.

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