Recipes For Healthy Life - By Nisha Gupta

 वेन पोंगल Ven Pongal is a comforting South Indian rice and moong dal dish seasoned with ghee, jeera, black pepper, ginger, curry leaves and kaju. Preparation time: 10 minutesCooking time: 25 minutesServings: 4 Dinesh Flour Mills Products Used Dinesh Flour Mills Sona Masoori Rice Dinesh Flour Mills Moong Dhuli Dal Dinesh Flour Mills A2 Gir Cow Bilona Ghee Dinesh Flour Mills Jeera Dinesh Flour Mills Kali Mirch Dinesh Flour Mills Kaju Dinesh Flour Mills Lahori Namak Ingredients ½ cup Sona Masoori Rice ½ cup Moong Dhuli Dal 4 cups water Salt to taste 2 tablespoons ghee 1 teaspoon jeera 1 teaspoon coarsely crushed black pepper 1 tablespoon chopped ginger 8 to 10 kaju 8 curry leaves One pinch of hing Method Dry-roast Moong Dhuli Dal for 2 minutes over low heat. Wash the roasted dal and rice together. Add them to a pressure cooker with water and salt. Pressure-cook for 4 to 5 whistles until very soft. Mash the cooked rice and dal lightly. Heat ghee in a small pan. Add kaju and roast until light golden. Add jeera, crushed black pepper, ginger, curry leaves and hing. Pour the tempering over the cooked pongal. Mix well and adjust the consistency with hot water if required. Serve warm with coconut chutney or sambar. Buy Dinesh Flour Mills Products Used Sona Masoori Rice Moong Dhuli Dal A2 Gir Cow Bilona Ghee Jeera Kali Mirch Premium Kaju Hing Powder Lahori Namak