Scribd Logo
Upload

Welcome to Scribd!

  • 53 views

    Ven Pongal - Piping Pot Curry

    Uploaded by

    Samuel David
    This recipe is for Ven Pongal, a traditional South Indian breakfast made from rice and lentils. It is cooked in an Instant Pot or on the stovetop. The rice and lentils are seasoned with cumin, black pepper, curry leaves and cashews then pressure cooked with water and salt. Once cooked, a tempering of spices is added and mixed in before serving hot with sambar and chutney. Ven Pongal is a satisfying, gluten-free and vegetarian meal.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Ven Pongal - Piping Pot Curry

    Uploaded by

    Samuel David
    53 views4 pages
    This recipe is for Ven Pongal, a traditional South Indian breakfast made from rice and lentils. It is cooked in an Instant Pot or on the stovetop. The rice and lentils are seasoned with cumin, black pepper, curry leaves and cashews then pressure cooked with water and salt. Once cooked, a tempering of spices is added and mixed in before serving hot with sambar and chutney. Ven Pongal is a satisfying, gluten-free and vegetarian meal.

    Original Description:

    Recipe

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This recipe is for Ven Pongal, a traditional South Indian breakfast made from rice and lentils. It is cooked in an Instant Pot or on the stovetop. The rice and lentils are seasoned with cumin, black pepper, curry leaves and cashews then pressure cooked with water and salt. Once cooked, a tempering of spices is added and mixed in before serving hot with sambar and chutney. Ven Pongal is a satisfying, gluten-free and vegetarian meal.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    53 views4 pages

    Ven Pongal - Piping Pot Curry

    Uploaded by

    Samuel David
    This recipe is for Ven Pongal, a traditional South Indian breakfast made from rice and lentils. It is cooked in an Instant Pot or on the stovetop. The rice and lentils are seasoned with cumin, black pepper, curry leaves and cashews then pressure cooked with water and salt. Once cooked, a tempering of spices is added and mixed in before serving hot with sambar and chutney. Ven Pongal is a satisfying, gluten-free and vegetarian meal.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 4

    Ven Pongal - Piping Pot Curry 5/30/21, 8:58 PM

    Ven Pongal
    Made from rice and lentils, this satisfying South Indian breakfast
    recipe, Ven Pongal, is enjoyed with sambar and chutney. Deliciously
    seasoned with curry leaves, cumin seeds, and black pepper, this
    5 from 1 vote
    vegetarian and gluten-free recipe is a wholesome meal.

    Prep Time Cook Time Total Time


    5 mins 25 mins 30 mins

    Course: Breakfast, Main Course


    Cuisine: South Indian
    Diet: Gluten-free, Vegetarian
    Method: Instant Pot/Pressure Cooker, Stovetop
    Servings: 4 Calories: 396kcal Author: Meeta Arora

    Equipment
    Instant Pot/Pressure Cooker

    Ingredients
    1 cup Short grain Rice I used sona masoori rice
    1/2 cup Split Yellow Lentils (Moong Dal)
    3 tablespoon Ghee or Oil
    1 teaspoon Cumin seeds (Jeera)
    1/2 teaspoon Black Peppercorns whole or lightly crushed
    1/8 teaspoon Asafoetida (Hing) optional, skip for gluten-free
    10-12 Cashews
    10-12 leaves Curry Leaves (Kadi Patta)
    2 Green chili pepper slit into 2, optional, adjust to taste
    2 teaspoon Ginger finely chopped
    5 cups Water
    1.5 teaspoon Salt

    Instructions
    1. (optional) Switch on the saute mode on your Instant pot and add the moong dal to it.
    Roast it until nice and fragrant for a couple of minutes. Remove it.

    https://pipingpotcurry.com/ven-pongal/ Page 1 of 4
    Ven Pongal - Piping Pot Curry 5/30/21, 8:58 PM

    2. Add the moong dal, rice to a bowl or strainer and wash them well.
    3. Start instant pot in sauté mode and heat ghee in it. Add cumin seeds, black peppercorns,
    asafoetida, curry leaves, and cashews.
    4. Saute till the cashews are lightly roasted. Take out half of the tempering and reserve for
    later. Add green chili and ginger.

    5. When the ginger turns golden brown, add rice and moong dal. Saute for 2-3 minutes.

    https://pipingpotcurry.com/ven-pongal/ Page 2 of 4
    Ven Pongal - Piping Pot Curry 5/30/21, 8:58 PM

    6. Add water and salt. Close lid with vent in sealing position.

    7. Change the instant pot setting to rice mode, which defaults to low pressure cooking for 12
    minutes.
    8. When the instant pot beeps, let the pressure release naturally for 10 minutes, then
    manually release the remaining pressure (10 minute NPR).

    9. Open the instant pot, and serve pongal. Top with reserved tempering with roasted

    cashews. Enjoy hot with sambar and chutney!

    https://pipingpotcurry.com/ven-pongal/ Page 3 of 4
    Ven Pongal - Piping Pot Curry 5/30/21, 8:58 PM

    Traditional Stovetop Method


    1. Follow the steps to roast the dal and then rinse rice and dal with water.
    2. Pressure cook the dal and rice along with the water for 3-4 whistles on medium-high
    flame. After the pressure is released, check consistency and add more water if needed.
    3. In a pan on stovetop, prepare the tempering. Heat ghee, then add cumin seeds, black
    pepper, asafoetida, curry leaves, cashews and roast till the cashews are lightly browned.
    Then add green chili and ginger. When the ginger turns golden brown, the tempering is
    ready.
    4. Pour the tempering on top of the cooked dal and rice. Mix and simmer for 1-2 minutes.
    Pongal is ready to enjoy with sambar and chutney.

    Notes
    Vegan Pongal: To make this pongal vegan, use plant based oil of your choice in place of ghee.

    Consistency: Adjust the consistency of the ponagl by adding hot water to it as needed. The
    pongal will thicken as it cools.

    Reheating: To reheat refrigerated Ven Pongal, add a couple of tablespoons of water, mix well
    and microwave it for a minute.

    Nutrition
    Serving: 311g | Calories: 396kcal | Carbohydrates: 58g | Protein: 10g | Fat: 14g | Saturated Fat: 7g
    | Cholesterol: 29mg | Sodium: 965mg | Potassium: 301mg | Fiber: 10g | Sugar: 1g | Vitamin A:
    189IU | Vitamin C: 104mg | Calcium: 48mg | Iron: 5mg

    Get the recipe at - https://pipingpotcurry.com/ven-pongal/

    https://pipingpotcurry.com/ven-pongal/ Page 4 of 4

    You might also like