Ven Pongal Recipe (Dry)| Lunch Box Recipe

Last Updated on September 13, 2019

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.