Know the details about the Ven Pongal Recipe With Milk Instant Cooking Procedure Home, Ven Pongal Recipe With Milk Cooking Process Instant

Ven Pongal Recipe with Milk: A Traditional Indian Delight

Ven Pongal is a traditional South Indian dish that is often prepared during festivals or as a staple breakfast. Made from rice and lentils, it’s a comfort food that is both nutritious and delicious. Here we are going to prepare it with a twist by adding milk which enhances the taste and richness of the dish.

Ven Pongal Recipe With Milk Instant Cooking Procedure Home

Items Required List & Quantity:

1. Rice – 1 cup
2. Moong Dal (Split Yellow Lentils) – 1/2 cup
3. Milk – 2 cups
4. Water – 3 cups
5. Ghee (Clarified Butter) – 4 tablespoons
6. Black Pepper – 2 teaspoons
7. Cumin Seeds – 2 teaspoons
8. Asafoetida (Hing) – a pinch
9. Ginger – 1 tablespoon, finely chopped
10. Cashews – 10 pieces
11. Salt – to taste

Nutritional Information:

A serving of Ven Pongal approximately contains:

• Calories: 210 kcal
• Protein: 6g
• Fat: 8g
• Carbohydrates: 28g
• Fiber: 3g

Cooking Time:

Preparation Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes

Cooking Procedure Overview:

The cooking procedure involves three main steps: roasting the lentils, cooking the rice and lentils in milk, and finally tempering the spices and adding them to the cooked rice and lentils.

Detailed Step-by-step Cooking Procedure:

1. Roast the Lentils: Start by dry roasting the moong dal in a pan until it turns golden brown and gives off a nutty aroma. It should take about 2-3 minutes on medium flame. Remove from heat and set aside.
2. Cook the Rice and Lentils: Wash the roasted moong dal and rice together under running water until clear. In a pressure cooker, add the washed rice and dal, milk, water, and salt. Cook for about 4 whistles or until the rice and dal are soft and mushy.
3. Prepare the Tempering: In a separate pan, heat the ghee. Add cumin seeds, black pepper, asafoetida, and chopped ginger. Fry until the spices release their aroma. Add the cashews and fry until golden.
4. Mix Everything Together: Once the pressure releases from the cooker, open the lid and mix the cooked rice and lentils well. Add the prepared tempering to this and mix well. Your Ven Pongal is ready to serve!

Tips:

• You can adjust the consistency of the Pongal according to your preference by adding more or less water.
• Always serve Ven Pongal hot, as it tends to thicken upon cooling.

Things to Know:

Ven Pongal is traditionally served with Sambar and Coconut Chutney in South India. However, it also tastes great with any spicy gravy or just plain yogurt.

Frequently Asked Questions (FAQ):

1. Can I use any other type of lentils in this recipe?

While you can experiment with other types of lentils, the traditional Ven Pongal uses moong dal, which gives it a unique flavor and texture.

2. Can I skip adding milk?

Yes, you can cook the rice and lentils in water alone, but adding milk gives the Pongal a richer and creamier taste.

3. Can I make this dish vegan?

Yes, simply replace the ghee with a vegan butter or oil, and use a plant-based milk instead of regular milk.

Enjoy the creamy and delicious Ven Pongal with your loved ones! Happy cooking!

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