This straightforward and straightforward dish is a typical and popular breakfast dish from South India. It's not necessarily very diverse from Khichdi – well known rice and lentil porridge generally cooked within the Northern Section of India.

I've never ever employed millets before. This tutorial is helpful for if I at any time do! Retaining notes on all the new foods you are introducing me to.

Set aside for five to 6 minutes immediately after masking Using the lid (Together with the vent body weight/whistle within the lid). This allows the tempering preferences to soak in to the khara pongal whilst retaining the scent. Eliminate the cover and provide the pongal warm or sizzling.

 I've cooked rice and Dal directly within the cooker. Should you be utilizing a separator reduce the h2o appropriately I've made use of some masoori rice. In case you are making use of Uncooked rice use much less drinking water

Jaggery, cashews, and roasted moong dal are additional to the remnant milk and supplied to God right before serving the rest for the relations. This is the sweet Model of Pongal often known as Sakkarai Pongal, as well as the savory Edition known as Ven Pongal in Tamil Nadu.

Millet: I made use of foxtail millet for this recipe, but you can also use little millet, proso, or kodo millet to create this pongal. Yellow Moong Dal: Use dehusked, split yellow moong dal.

Yellow moong dal: We utilize the split yellow moong dal for this pongal, And that i don’t adhere to any ratio for every se. 

Now add ghee to the Instant pot interior pot, and to this incorporate only some of the offered cashew nuts, peppercorns, and curry leaves( simply enough to temper in the long run).

If you are not a giant black pepper admirer, in place of incorporating black peppercorns, include one tsp of black pepper and ½ tsp of ground black pepper, or change the pepper powder In accordance with your taste.

Follow the identical steps as previously mentioned in a very stovetop pot until finally you insert each of the substances like h2o and salt too then Prepare dinner until eventually rice and dal are mushy. Include more water if necessary when cooking. The moment it is finished, garnish With all the tempering that you reserved in a very bowl and serve sizzling.

Sharmi ji, I've ready ven pongal for the first time as per ur recipe. Once i roasted moong dal it was little additional brown than ur pic. So the yellow Venpongal Mix shade for pongal did not arrived.

About to consider it out tonight. Have faith in it to become as tasty correctly. Thanks in advance. I've seen some dry roast the cumin to the kadai or tawa prior to crushing for it to contain the aroma from the dish

Coarsely grind pepper and cumin with the assistance of a mortar Little Millet Venpongal Mix and pestle. Put aside. Mince a teaspoon of ginger really finely. You'll need some green chillies and curry leaves way too.

Clean  Barnyard Millet and moong dal; soak them and established it apart (I soaked in incredibly hot water for 30 minutes)