Know the details about the Ven Pongal Recipe Temple Style Easy Cooking Process Instant, Ven Pongal Recipe Temple Style Cooking Procedure

Ven Pongal Temple Style: A Divine Culinary Delight

Ven Pongal, a popular South Indian dish, is not only a common breakfast item but also an important prasadam (offering) in many temples. In this blog post, we’ll guide you through the authentic temple-style Ven Pongal recipe, including its nutritional information, preparation time, and cooking procedure.

Ven Pongal Recipe Temple Style Easy Cooking Process Instant

About Ven Pongal

Ven Pongal is a savory dish made from rice and yellow moong dal (split yellow gram). It’s delicately spiced with black pepper, cumin, ginger, and ghee (clarified butter), resulting in a unique blend of flavors and aromas. The temple-style Ven Pongal stands out for its divine connection and simplicity.

Items Required and Quantity

For preparing Ven Pongal sufficient for four servings, you’ll need:

• Raw Rice: 1 cup
• Yellow Moong Dal: 1/2 cup
• Black Pepper: 1 teaspoon
• Cumin Seeds: 1 teaspoon
• Ginger (finely chopped): 1 tablespoon
• Ghee: 2-3 tablespoons
• Cashew nuts: 10-12
• Curry Leaves: A few
• Salt: As per taste
• Water: 4 cups

Nutritional Information

Approximately, a single serving of Ven Pongal contains:

• Calories: 210 kcal
• Protein: 7 g
• Carbohydrates: 35 g
• Fat: 6 g
• Fiber: 3 g

Please note, these values can vary based on the exact quantity and quality of ingredients used.

Preparation Time and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes

Cooking Procedure Overview

The process involves dry roasting the dal, cooking it with rice and spices, and finally seasoning it with ghee, cashews, and curry leaves.

Detailed Step-by-Step Cooking Procedure

1. Dry roast the moong dal in a pan until it turns slightly golden and releases a nutty aroma.
2. Wash the roasted dal and rice together under running water.
3. In a pressure cooker, add the washed rice, dal, chopped ginger, black pepper, cumin seeds, salt, and water.
4. Pressure cook for about 4 whistles or until the rice and dal are cooked to a mushy consistency.
5. Once the pressure releases naturally, open the cooker lid and mash the mixture lightly with the back of a spoon.
6. For tempering, heat ghee in a separate pan, add cashew nuts and fry until they turn golden brown. Then add curry leaves and let them splutter.
7. Pour this tempering over the cooked Pongal and mix well.
8. Your temple-style Ven Pongal is ready to serve!

Tips

• Roasting the dal adds a unique flavor to the Pongal.
• You can adjust the quantity of ghee as per your preference. More ghee makes the Pongal richer and tastier.
• Always serve the Pongal hot for the best taste.

Things to Know

• Ven Pongal is traditionally served with Sambar and Coconut chutney, but it can also be enjoyed on its own.
• It’s a wholesome dish that can be served for breakfast, lunch, or dinner.

Frequently Asked Questions (FAQ)

Q: Can I use any other dal instead of moong dal?

Ven Pongal is traditionally made with moong dal. However, you can experiment with other types of dal, but it will alter the taste.

Q: Can I make it without a pressure cooker?

Yes, you can cook it in a heavy-bottomed pot, but it would increase the cooking time.

In conclusion, making temple-style Ven Pongal at home is an easy and fulfilling experience. This nutritious, hearty dish is not just a feast for your taste buds but also packed with nourishment. So why wait? Try this divine recipe today!

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