Ghee pongal | katte పొంగలి | Ven pongal | Kaara pongal | Easy Breakfast | Clay pot pongal
Recipes in this Video
Ghee Pongal is a traditional South Indian dish often prepared during festivals and special occasions, symbolizing prosperity and abundance.
Ingredients
- ●1 cup rice
- ●1/4 cup split yellow moong dal
- ●4 cups water
- ●1/4 cup ghee
- ●1 tsp cumin seeds
- ●1/2 tsp black pepper
- ●1/4 tsp turmeric powder
- ●1/2 cup chopped cashews
- ●1/4 cup chopped curry leaves
- ●Salt to taste
Instructions
- 1Dry roast the moong dal in a pan until it turns golden brown. Set aside.
- 2In a large pot, combine the rice and roasted moong dal with water. Bring to a boil.
- 3Reduce the heat to low, cover, and simmer until the rice and dal are cooked and soft, about 20 minutes.
- 4In a separate pan, heat the ghee over medium heat.
- 5Add the cumin seeds and black pepper to the ghee, and sauté for a minute until fragrant.
- 6Stir in the turmeric powder, chopped cashews, and curry leaves. Cook for another 2-3 minutes until the cashews are golden.
- 7Pour the ghee mixture over the cooked rice and dal. Mix well to combine.
- 8Add salt to taste and stir until evenly distributed.
- 9Serve hot, garnished with additional curry leaves if desired.
Equipment
Ven Pongal, originating from South India, is a traditional dish often served during festivals and special occasions. It's a comforting blend of rice and lentils, seasoned with spices and nuts, symbolizing prosperity and health. In modern times, Ven Pongal has gained popularity beyond regional boundaries, often enjoyed as a breakfast dish or a quick meal.
Ingredients
- ●rice
- ●moong dal
- ●ghee
- ●black pepper
- ●cumin seeds
- ●ginger
- ●curry leaves
- ●cashews
- ●salt
- ●water
Instructions
- 1Dry roast moong dal in a pan over low heat until fragrant, about 2-3 minutes.
- 2Rinse rice and moong dal under cold water until water runs clear.
- 3Combine rice, roasted moong dal, and water in a pot; bring to a boil over medium heat.
- 4Reduce heat to low, cover, and simmer until rice and dal are soft, about 20 minutes.
- 5In a separate pan, heat ghee over medium heat until shimmering.
- 6Add cumin seeds, black pepper, and ginger; sauté until fragrant, about 1 minute.
- 7Stir in curry leaves and cashews; cook until cashews are golden, about 2-3 minutes.
- 8Pour tempered mixture over cooked rice and dal; season with salt.
- 9Gently mix until well combined, being careful not to mash the grains.
- 10Serve hot, garnished with additional ghee if desired.
Ingredient Alternatives
ghee
Healthier: coconut oil
Cheaper: vegetable oil
Coconut oil adds flavor while being a healthier fat.
moong dal
Healthier: red lentils
Cheaper: yellow split peas
Red lentils cook faster and are often less expensive.
cashews
Healthier: almonds
Cheaper: peanuts
Peanuts provide a similar crunch at a lower cost.
black pepper
Healthier: white pepper
Cheaper: black pepper
White pepper offers a milder flavor, suitable for those sensitive to spice.
Techniques
Equipment
Also Known As
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