Today was a tough day. Dear Hubby was down with fever, i had some problem with my eyes, So I was running between the Medical Centre and Home. At last, got some time to the post, while still hogging my hot, hot, pongal!!!! 🙂
1 cup Brown Rice
¼ cup Moong Dal
1 green chilli
1 teaspoon Cumin seeds
½ teaspoon Peppercorns
1 teaspoon Cumin-Pepper Powder
2 Sprigs of Curry Leaves
2-3 teaspoon oil
1 tablespoon Ghee
Broken Almonds for Garnishing
Ginger juliennes for garnishing
Wash Brown Rice Twice. Pressure cook Brown Rice and Moong dal together with enough water for 3-4 Whistles. Heat Oil in a Pan, Add Cumin seeds, then add Slitted Green Chilli, Add curry leaves, let them fry for a minute or two. Now add peppercorn. Once the pepper crackles, add Pressure-cooked Rice-dal mixture, Give it a good mix.
Cook in a Simmer Flame for 4-5 minutes. Switch off the Stove, transfer it to another bowl. Heat ghee in a pan, fry the almonds and add to the Venpongal and Garnish it with Ginger Juliennes.
Sending this Delicious Pongal to Pongal Feast Event Happening @ Kurinji Kathambam. Check out my other Marathon Buddies Srivalli, Priya Suresh, Jay, Monika, Reva, PJ, Azeema