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Ven Pongal/ Spicy Rice Pongal

englishtamil's picture
Ingredients
  Long grain brown rice 1 Cup (16 tbs), uncooked (basmati rice)
  Moong dal 1⁄4 Cup (4 tbs)
  Turmeric powder 1 1⁄2 Teaspoon, divided (1 pinch for boiling rice, 1/2 teaspoon for frying the masala)
  Regular salt 3 Teaspoon, divided (1 1/2 teaspoon for boiling rice, 1 1/2 teaspoon for frying the masala)
  Cumin seeds 1 Tablespoon
  Green bell pepper 1 Teaspoon
  Mustard seeds 1⁄2 Teaspoon
  Hing 3 Pinch
  Cashews 1⁄3 Cup (5.33 tbs)
  Ginger 1 Small, shredded
  Green chilies 2 Small, chopped
  Sambar powder 1 Teaspoon (Optional)
  Melted margarine 1 Teaspoon (Optional)
  Butter 1 Tablespoon
  Oil 1 Teaspoon
  Black lentil 1⁄2 Teaspoon
  Curry leaves 6 Gram
  Cumin powder 1 Pinch (Optional)
  Water 5 Cup (80 tbs), divided (4 cups for boiling rice, 1 cup for final cooking stage of cooking the rice)
Directions

GETTING READY
1. In a bowl add 4: 1 ratio of rice and moong dal, wash, drain and add twice the amount of water (4 cups) and salt.
2. Place this bowl in the microwave oven for 35 minutes at 80% power.

MAKING
3. In a pan, heat oil, butter, add urad dal, mustard seeds, cumin seeds, pepper, green chilies, ginger, cashews, margarine, curry leaves, hing, turmeric powder, cumin powder, sambar powder and stir fry on medium high heat for 4 minutes.
4. Add 2 tablespoon of water and mix nicely for a few minutes until the cashews have roasted.
5. Remove the bowl of rice from the microwave after 20 minutes, add the above cashew masala onto the rice, mix well and adjust for any spices. Add salt to taste.
6. Let the rice cook covered, for another 12 -15 minutes at 80% power in the microwave.
7. Remove and set it aside for 10 minutes to get a thick texture.

SERVING
8. Serve the ven pongal on a plate alongside coconut chutney, sambar or potato palya.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Tamil
Preparation Time: 
25 Minutes
Cook Time: 
40 Minutes
Ready In: 
65 Minutes
Servings: 
4

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