Ven pongal recipe in pressure cooker
How to make Ven pongal / Ghee pongal recipe easily in pressure cooker – One pot method
Servings: 3 people
Equipment
Ingredients
Main Ingredients
- 1 cup Raw rice
- ⅓ cup Moong dal ( Use 1/2 to 3/4 cup for hotel taste )
- 4.5 - 5 cups Water (depends on rice)
- 2 - 3 tbsp Ghee ( Use 1/2 cup for hotel taste)
- ½ tsp Pepper corns
- 2 tsp Jeera
- 1 inch Ginger ( finely chopped)
- 1 small Green chilli
- pinch Hing/Asafetida
- Curry leaves few
- 5 Cashew (break into half)
- 1 Green chilli (small) Optional
Instructions
- Wash the raw rice and moong dal. Set aside.
- Finely chop ginger, curry leaves and keep aside. Slit green chilli if using.
- Heat 2 tbsp ghee in a pressure cooker. Keep the flame low.
- Add Pepper corns firstly and saute till it starts to splutter, Make sure ghee should not burn.
- Then add ginger, green chilli, cashews, hing and curry leaves. Saute for few seconds.
- Lastly add the cumin seeds and mix well. Add the measured water immediately.
- Add salt, mix well and close the lid of pressure cooker. Cook for one whistle in low flame.
- Open the cooker after the steam is released.
- Mash well and lastly add 2 tbsp of ghee.
- Mix well and serve hot with chutney, sambar or gosthu.
Notes
- If you are making for guests, add one to two more tbsp of ghee at the end before serving.
- No matter how much ghee you add at the beginning, ven pongal absorbs everything. So I always add at the end.
- To keep the pongal soft and hot, double boil it before serving. It helps to make the pongal super soft and flavorful.
- You can also add a tbsp of flavorless cooking oil like refined oil along with ghee while tempering pepper and cumin seeds.
- Usually vanaspati / Dalda is added in restaurants. But we all know its bad for health.. So its better to use ghee or cooking oil & ghee combination as it is low in calories too.
- The quantity of water completely depends on the quality of raw rice.
- My mom adds roasted pepper powder on top of pongal along with jeera and other things to get more spicy taste. As we don’t eat whole pepper corns, she follows this way to include pepper in our food.
- Adding hing and ginger gives a restaurant touch. U can replace ginger bits with ginger paste or grated ginger too.
- Some people add a cup of milk along with water. In that case, shelf life of pongal will reduce. But Pongal tastes more creamy and rich.