Custard and Pudding
Ven Pongal Recipe

Moong dal contains amino acids and rice contains sulfur-based amino acids including methionine and cysteine. Therefore, consuming them together increases your protein synthesis, which improves your muscles and strengthens muscles.

Recipe Cuisine: South Indian
Total Time (Minutes): 25
Recipe Yield: 2 people
  • Rice - 1 Cup
  • Yellow moong dal - Half cup
  • Salt & Black Pepper - to taste
  • Ginger chilli paste
  • Cumin seeds - 1 spoon
  • Cashew nuts - 6 to 8
  • Ghee - 4 spoon
  • 3 to 4 cup water
  • Curry Leaves - 1 spoon

  1. Pour ghee in a pressure cooker. Now add rice & daal. Stir them for 2 to 3 minutes.
  2. Add water and salt.
  3. Pressure cook it until 3 whistles. Keep flame on low & cook for a minute. Take out in a bowl ( All water should get evaporate from daal rice)
  4. Heat 4 ghee in a pan. Add cumin seeds, curry leaves, cashew nuts, black pepper, ginger chilli paste in a pan.
  5. Fry for 1 minute and pour this hot tadka over boiled daal chawal.
  6. Ready to enjoy. Taste best when served with chutney and sambar.
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