Cuisine Indian, Kids choice, One pot, South indian, tamilnadu, Vegetarian
Servings 6people
Ingredients
to pressure cook / instant pot
1cup rice raw, white, short grain
1cupMoong dalskinned spilt green gram, pasiparippu.
6cups Waterdrinking quality
saltto taste
for the spice tempering
1tbspghee / clarified butteruse coconut oil if vegan.
1tspcumin seeds
1tsp crushed black pepper
1sprigcurryleaves
1pinchAsafoetida
Instructions
to cook in the pressure cooker.
Wash, drain and set the rice aside.
Set the pressure cooker pan on medium heat.
Into a dry pressure cooker pan add the clean split moong bean and roast till it is aromatic.
Add the washed rice and stir till the rice and beans look evenly mixed.
Add the water and salt.
Close the pressure cooker and set for 4 whistles.
Wait till the pressure pan cools and pressure releases naturally. This takes about 20 minutes.
Open the pressure pan when the steam releases, be careful. Mix and mash the mix gently. Cover and set-aside.
For the spice tempering
Set a small frying pan on medium heat and add the ghee to it.
When the ghee melts add the cumin and let it sizzle.
Now, add the crushed pepper, curry leaves and cashew nuts and saute till the cashew nuts are golden.
Remove and add a pinch of asafoetida.
Add this mix to the cooked rice beans mix and stir well.
The venongal is now ready to serve.
Notes
In the instant pot.
The venpongal is an easy recipe to make in the instant pot as a one pot meal.Set the instant pot on saute mode and add the ghee to it.Add the cumin and crushed black pepper to the ghee and let it sizzle. Add the cashews and curry leaves too and as they turn golden add the moong dal and fry for a minute.Now add the washed rice, the water and salt. Mix wellClose the lid and set the pressure value to sealing mode.Set for pressure cooking ( manual) for 7 minutes.Wait for natural pressure release and open the lid carefully. Mash the rice gently as you mix. Add a pinch of asafoetida and mix well. The pongal is ready to serve.