Venpongal

Hot hot Venpongal, with dollops of aromatic ghee...this is just bliss! But them is there a way to enjoy the same rich taste with a healthier twist? Of course YES and at Meena's Taste Mantra we will share just the same with YOU!

Tastes rich but in a healthier avatar....this Venpongal makes a nutritious Breakfast | Lunch Option!

Ingredients:

1 cup Rice, raw

1/2 cup Yellow Moong Dal

1 1/2 cup Milk

3 cups Water

1/2 " Fresh Adrak | Ginger, finely chopped

1/2 tsp Jeera | Cumin Seeds

1 tsp Kali Miri | Black Pepper, coarsely ground

1/2 tsp Channa Dal

2 sprig Kadhi Patta | Curry leaves

1 tblsp Homemade Ghee | Clarified Butter

10 Kaju | Cashewnuts

To taste Salt

Method:

• Wash and soak yellow moong dal for about 1 hour. They must be fully soaked. 
• Wash and drain rice.
• In a vessel that can be placed inside a pressure cooker, add washed rice, soaked dal, milk, water and salt. Mix well.
• In a pan add ghee and when it is hot add jeera, channa dal, pepper cashewnuts and curry leaves. When cashews start to change colour, pour this tempering on the rice and dal.
• Do not cover the vessel with lid. 
• Pressure cook for 4 whistles. After the 4th whistle, keep the flame on low and after 5 minutes, increase to high flame. After another 3 whistles, switch off the gas.
• Once the pressure is released, remove the vessel. Mix well.
• Transfer to serving bowl.
• Serve hot with Thenga | Coconut Chutney.

We have used:

1. Tamil Ponny Rice

2. Tata Salt Lite

3. Low fat milk

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.