VenPongal - 20 mins quick breakfast

One of the most common breakfast in South India is VenPongal. This recipe is made during Navarathri to goddess as prasadam. I used to make this recipe in a little different way, so that  aroma and taste of seasoning is mixed throughout.

Preparation time:  5 mins
Cooking time: 15 mins
Serves: 2 nos

Ingredients:

Rice - 3/4 cup
Moong dal - 1/4 cup
Ghee - 2 tablespoon
Jeera - 3/4 teaspoon
Black pepper - 3/4 teaspoon (semi crushed)
Curry leaf - 1 sprig
Asafoetida - 1/4 tablespoon
Ginger - 1 teaspoon (finely chopped)
Green chilli - 1 (finely chopped)
Oil - 1 teaspoon
Salt - to taste
Water - 4 cups
Cashewnut - 10 nos

Preparation Method:

1. Wash rice and dal together in water for 3 to 4 times and keep aside.
2. Heat ghee in a pressure pan and fry cashewnuts and keep aside.
3. To the same pan add oil and saute jeera, pepper, curry leaf, ginger, green chilli and asafoetida.
4. Add washed rice, dal, water and needed salt to the pressure pan and mix well.
5. Close lid of pressure pan and pressure cook for 4 to 5 whistles.
6. Once pressure vanish off, add fried cashews and mix well.

Yummy, tasty and aromatic Pongal is ready to be served.

Serve VenPongal with coconut chutney and sambar.