ஐயர் வீட்டு வெண்பொங்கல்

Ingredients

• 3/4 cup Raw Rice (short‑grain or regular rice, washed)
• 1/4 cup Moong Dal (split yellow moong, washed)
• 3 cup Water (for cooking the rice‑dal mixture)
• 3 tablespoon Ghee (clarified butter, optional if you prefer more oil)
• 2 tablespoon Cooking Oil (neutral oil such as vegetable or canola)
• 1.5 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Cumin Seeds (roasted lightly before adding)
• 1 teaspoon Ginger (finely chopped)
• 1 piece Green Chili (slit and chopped)
• 10 pieces Cashew Nuts (raw, kept whole for frying)
• few sprig Curry Leaves (fresh)
• to taste pinch Salt (optional)

Instructions

1. Wash Rice and Dal

   Rinse the raw rice and moong dal together under running water until the water runs clear. Drain well.

   Time: PT5M

2. Cook in Pressure Cooker

   Add the washed rice‑dal mixture and 3 cups of water to the pressure cooker. Close the lid and cook on high heat until you hear 5 whistles. Turn off the heat and let the pressure release naturally.

   Time: PT15M

3. Mash the Pongal

   Open the cooker, mash the cooked rice‑dal with a wooden spoon until smooth and slightly fluffy. Mix 4‑5 times to eliminate lumps.

   Time: PT3M

4. Prepare Tempering (Tadka)

   In a frying pan, heat 3 Tbsp ghee and 2 Tbsp oil over medium heat. Add 1.5 tsp black pepper and 1 tsp cumin seeds; fry until aromatic. Add chopped ginger and green chili; sauté for 30 seconds. Finally, add the cashew nuts and curry leaves; fry until the nuts turn golden.

   Time: PT5M

   Temperature: Medium heat

5. Combine and Simmer

   Pour the hot tempering over the mashed pongal, add salt to taste, and stir gently. Reduce the flame to low and let it simmer for 5 minutes, stirring occasionally to prevent sticking.

   Time: PT5M

   Temperature: Low flame

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

45 g

Fat

8 g

Fiber

2 g