Ven Pongal
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[edit] Description
- Ethnicity - South Indian
- Type of meal - Party, Lunch, Dinner
[edit] Ingredients
- 1 cup: Raw rice
- ½ cup: milk
- 1/3 cup: green gram dal
- 11/2 tsp: black pepper
- 1 tsp: cumin seeds
- 1 tbs: Broken cashew nuts
- 1 tbs: Finely cut ginger (optional)
- A few: curry leaves
- 2 tbs: ghee
- 5 cup: water
- salt to taste
[edit] Directions
- Wash rice and dal and cook them together in five cups of water for 10 minutes.
- Add salt, curry leaves and ginger with half a cup of milk. Simmer for a minute and remove from fire.
- Fry cashew nuts, pepper and cumin seeds in ghee.
- Pour this over the rice-dal mixture.
- Mix well and serve steaming hot with ghee on top.
Categories: Indian Recipes | South Indian Recipes | Curry Recipes | Black cumin Recipes | Pepper Recipes | Curry leaf Recipes | Mung bean Recipes | Cashew Recipes | Ginger Recipes | Water Recipes | Cumin Recipes | Salt Recipes | Clarified butter Recipes | Meal Recipes | Rice Recipes | Milk Recipes | Dal Recipes | Peanut Recipes
