Ven Pongal

     I am always addicted to the taste of Ven Pongal especially if it is from Hotel Saravana Bhavan. Who will say NO. Definetely I am not. One day planned to prepare it in my own method and planned to serve it suprisingly with Methu Vada to my hubby, who is a big fan of Pongal with Medu Vada. OMG ! Ven Pongal's outcome was really tempted me and had large bowl of Pongal. To be frank, that was the first time, i througly enjoyed MY Pongal preparation. Here comes my preparation for your view.

ALL YOU NEED:
Raw Rice - 1 cup
Moong Dhall - 1/4 cup
Hing - Pinch
Salt - To taste

To Garnish:
Ghee - 3 to 4 spoons
Oil - 1 spoon
Broken Cashew - 10 Nos.
Grated Ginger - 1 1/2 spoon
Broken peppers - 2 spoons
Coarsely powdered cumin seeds - 1 spoon
Curry Leaf - 2 Twigs

METHOD:
     Keep a kadai, heat a spoon of oil, 2 spoon of ghee. Add broken cashew, grated ginger, broken pepper, cumin powder and curry leaf. Saute it for 5 mins. Make sure, not to saute ginger much, which will give bitter taste. Keep aside the garnished items.
    Soak raw rice and Moong dhall, an hour before the preparation. Take a pressure pan, Add the sokaed rice + moong dhall. Pour required amount of water. My ratio is 1 (Rice+Dhall) : 2 1/4 (Water). Then add hing and required salt. Give a hard stir. Allow it to pressure cook for 10 minutes in simmer after a whistle. Before you serving, add the garnished items along with 2 spoons of ghee. Mix well with the pressure cooked items. Serve hot.

♥ Sangeetha♡Nambi ♥