Ven Pongal is a popular South Indian breakfast made in Tamil Nadu. This is the simplest and the easiest breakfast which can be prepared in no time. Ven Pongal is made of rice and dal. Usually, we soak rice and dal and then prepare this recipe.
As I am using Mealthy Multipot, we are going to see no soak method. Yes, you read it right. You get a soft halwa texture Ven Pongal in this electric pressure cooker without soaking the rice and dal. Making Pongal in Mealthy multipot is a breeze. You can even saute all the ingredients, add rice and dal, add water and turn the delay timer at night and hot Pongal is ready when you wake up in the morning. Just make chutney or any side dish of your choice and you are ready for breakfast.
The same recipe can be made in a regular pressure cooker too. Follow all the procedures specified below, make sure to soak the rice and pressure cook for 4-5 whistles. Ven Pongal is ready.
Usually, we serve Ven Pongal with Sambar, Coconut Chutney and Medhu vada. Now let us see how to prepare this recipe in Mealthy Multipot.
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- 1/2 cup Raw Rice Pacharisi
- 2 tbsp Moong dal/Paasi paruppu
- 1 tsp Pepper Corns/milagu
- 1 tsp Cumin seeds/Jeera
- 1/2 inch Ginger grated
- 10 Cashews/Mundiri
- 1 strand Curry Leaves/Karuveppilai
- 3 tsp Ghee
- salt to taste
- Wash, rinse, drain the rice and set aside. No need to soak the rice.
- Turn on SAUTE mode and add ghee. Once the display shows HOT, add cashews and fry until they turn golden brown.
- Then add cumin seeds, peppercorns, grated ginger, curry leaves and saute for a min until they splutter.
- Now add moong dal and saute until they turn golden brown and a nice aroma comes.
- Once done add 2 cups of water, rice, salt to taste and mix all thoroughly.
- cancel the SAUTE mode. Close the lid. Turn the VENT to the SEALING position. Select RICE mode on LOW for 12 mins. Let the pressure release naturally(NPR).
- Open the lid and mash the Pongal with a masher to desired consistency. Mix well and serve hot with chutney.
- You can crush the peppercorns coarsely and then add.
- You can even add a finely chopped green chili while sauteeing.
- Specified water was enough for me to make the Pongal. If you want it to be gooey add half a cup of water extra.
- If you feel water is extra, you can always saute at late to reduce the water.
- Serve hot with sambar, chutney, medhu vada or any preferred choice of yours.
Delicious Ven Pongal is ready to relish.
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