Ven pongal/katte pongali Recipe

Cooking Directions

• STEP 1.Wash and soak rice and lentils for 30 minutes.
• STEP 2.In a pressure cooker, heat ghee and add cumin seeds, black pepper, and ginger.
• STEP 3.Add the soaked rice and lentils, along with water and salt.
• STEP 4.Pressure cook for 3-4 whistles or until the rice and lentils are cooked and mushy.
• STEP 5.In a separate pan, heat ghee and fry cashews until golden brown.
• STEP 6.Add the fried cashews to the cooked rice and lentils and mix well.
• STEP 7.Serve hot with coconut chutney and sambar.

Cooking Tips

• You can add vegetables like carrots and peas to make it more nutritious.
• Adjust the amount of black pepper according to your spice preference.
• Make sure to soak the rice and lentils to ensure even cooking.

Storage and Serving

• Ven pongal is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in a microwave or on the stovetop before serving.