South Indian Ven Pongal(Khichdi) in Vengalapanai(Bronze Cooking Pot)

South Indian Ven Pongal(Khichdi) in Vengalapanai(Bronze Cooking Pot)

This recipe by far is the most gentle and comfortable food for the stomach. I personally ensure that I prepare this at least once a week. I normally like to have this with Medu Wada, Coconut Chutney & piping hot Sambar

Traditionally we also offer this food to Mother Goddess especially during the Navratra festival. As its made of moong dal, which is typically a coolant, the recipe overall is very light on the stomach. This food can be had for either for breakfast or for dinner.

The flavour's from the ginger, curry leaves and pepper & ghee will enhance the taste of the recipe. 

It's is highly rich in protein due to its high lentil presence and normally does not take more than 20 – 30 minutes for preparation & is best had when served hot.

If you are health conscious person please replace rice with any millets or oats or even quinoa. 

You may also like rice-based recipes like,

Lemon rice

Chickpeas mushroom Pulav

Cuisine type: South Indian Breakfast

Preparation time: 20 minutes 

Cooking time: 20 minutes 

Ingredients:

Half cup Rice/Millet(Foxtail)

Half cup Moong Dal

Half Inch ginger grated 

Few springs of curry leaves 

2 tbps of Ghee(Clarified Butter) 

1 tbps of Pepper

1 tbps of jeera

Hing(optional)

Turmeric powder(optional)

Salt as per taste

Cashews 8 Nos 

Raisins   8 Nos

Preparation Method:

First wash well the dal and the rice add water and pressure cook it along with half of grated ginger and curry leaves. 

I also add half of the Jeera and the whole peppercorns along with it. 

Add a little turmeric powder and hing if you like the taste of it and for the color. I usually avoid. 

Once the rice and dal is done allow the pressure to come down. 

Meanwhile heat a pan add the ghee fry the cashews, remaining jeera, pepper, curry leaves and fry till the cashews are golden. 

Again raisins are optional if you like a little sweetness in every bites you may want to add this or avoid. If you are adding add this towards the end while frying as it may turn black quick. 

Now you will smell a nice aroma from the pan pour that over in to the cooked dhal and rice which was kept aside.

 Add salt and give a gentle mix and keep it inside pressure cooker til you want it serve or transfer to hot pack.