Your recipes are wonderful! And I love the images and directions. Thank you! Thanks! Thanks! I had been wishing to Cook dinner the many foods I attempted when in South India.

Inside of a tension cooker or pan, incorporate one.five cups of water and put the vessel with the rice and dal. Near the tension cooker and set the whistle/weight. Force Cook dinner for four whistles and Permit the pressure subside The natural way. 

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Open the force cooker and consider out the inner pot with pongal cautiously. Mix and mash the rice and dal. Now incorporate ½ to 1 cup of very hot water, mix effectively, and convey the pongal to your required regularity. 

I haven't soaked the millet before making this Pongal. You could soak it for thirty mins to cut back cooking time and When you have difficulty digesting Millet on the whole.

The way to store Pongal? It may be saved within an airtight container while in the fridge for around five days. Insert a little quantity of h2o right before reheating to adjust the regularity, and reheat it in excess of minimal-medium warmth in a very saucepan.

Heat a weighty bottomed pan, insert moong dal. Roast the Venpongal Mix moong dal from the dry pan until it turns mild golden brown colour.

Cumin seeds and peppercorns insert a heat, earthy flavor which has a slight trace of warmth within the peppercorns. In addition they add to your aroma with the dish with their one of a kind, nutty aroma.

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Ven pongal or khara pongal is actually a common South Indian dish produced with rice and moong dal (petite yellow lentils). This one-pot dish could be served for breakfast or lunch/meal. It has a porridge-like regularity and is also Venpongal Mix mildly spiced.

Will not lower ghee as it's the one of several key component which provides flavour and texture to pongal.

Once the cooker settles down, open the cooker and check for regularity. It is possible to adjust the consistency by incorporating h2o as required. Keep aside.

Force cooking rice and dal in individual containers and afterwards mashing them up collectively will take treatment of the. Thank you for all your recipes. The photographs absolutely are a big aid and inspiration to try them out. Content Diwali to both you and your spouse and children….

Heat a 3 liter deep tension cooker/ pan. Add the moong dal and dry roast it for 2 to 3 mins on small flame till aromatic. Now, transfer the roasted moong dal to a colander combined with the foxtail millet. Wash the dal and millet below operating h2o till water operates very clear.