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Ven Pongal Recipe (Dry)| Lunch Box Recipe

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Ven pongal dry recipe with detailed instructions- Ven pongal or Khara Pongal  is a popular south indian breakfast recipe. The pongal is made with rice and moong dal. The consistency of the pongal is generally soft and mushy. Its best eaten piping hot. Today i have made the dry version of the pongal. I have reduced the amount of water, so its not mushy and can be easily packed for lunch box.
How about making  a dry pongal with equal quantity of rice to moong dal. Its a one pot meal, realtively healthy meal  and a great lunch box recipe.  I add some lemon juice at the end of the cooking process which gives a nice taste to the pongal. Kids in general do not require any side with it. But if you plan to give a  side you can accompany the pongal with Masala Tomato curry, Potato Kurma, Peanut tomato chutney or Carrot Capsicum pachadi (chutney)
Please do check out my new youtube cooking channel where i share simple, healthy short videos- Madhu’s Everyday Indian

Recipe:

(Serves 3)

Ingredients:

  1. Rice – 1/2 cup
  2. Moong dal – 1/2 cup
  3. Whole pepper corns- about 10 and crushed pepper corns – about 4
  4. lightly crushed Cumin seeds- 1 tsp
  5. Chopped Ginger- 1 inch
  6. Cashew nuts- about 8
  7. Few curry leaves
  8. Grated coconut- 1 tbsps
  9. Salt to taste
  10. Lemon juice to taste
  11. Oil- 3 tsps
  12. Hing – 2 pinches
  13. Water- about 1 1/2 to 2 cups

Procedure:

    • Wash the rice, drain the water and keep on the side.
    • Take a  pressure cooker add the oil. When it gets hot add the cashew, cumin seed and  black pepper. Fry for few seconds.
    • Now add the curry leaves, ginger, coconut and hing. Fry for 30 seconds.
    • Add the moong dal and mix. Fry for few seconds.
    • Now add the rice. and necessary salt.
    • Add water, mix and close the lid.
    • Cook on a medium heat up to three vissels. Turn off the heat.
    • When the pressure goes down, open the lid  add the lemon juice and mix. Check for seasoning.
    • Dry pongal is now ready to be served.

Cook’s Tip:

  • Each pressure cooker is different so please do adjust the cooking time and water accordingly.

 

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