Rice cooked with Moong Dhal and garnished with Chopped ginger, Cashew, Jeera, a yummy traditional breakfast in TamilNadu Marriages. You get this in almost every hotels everyday for breakfast; Pongal + Vadai accomplished with Sambar & Chutney. Popullarly called as Ven Pongal (White Pongal).
Servings: 4 Persons
Raw Rice – 2 cups (Patcharisi)
Moong Dhal – 1 cup (Manjal Udaitha Paasi Paruppu)
Whole Pepper Corns – 1tsp
Jeera – ½tsp
Curry Leaves – 1 sprig
Ginger – 1tsp Chopped
Cashew Nuts – 25gms
Asafoetida – 2 pinches
Salt – to taste
Pressure cook Rice & Dhal, along with Salt & Asafoetida with 8 cups of water for 15-20 minutes.
Heat Ghee in a pan, add Black Whole Pepper corns, Ginger, Jeera, Cashew & Curry leaves saute for a minute in medium flame.
Season Pongal with the sauted & mix well.