Pongal was the famous southindian breakfast , which will be everyones favorite. Pongal has a sweet version and spice version , the spice version is called as venpongal.
Venpongal is a combination of rice cooked with lentil and tempered with cumin and pepper. This pongal with the aroma of ghee is served with sambar and chutney.
I thought of making this pongal more flavourful by adding methi leaves – fenugreek leaves and the outcome was the tasty methi pongal.
Methi / fenugreek leaves is considered to control blood sugar level and it is a natural coolant to the body in this hot summer.
Raw rice / pacharisi – 1 cup
Split moong dhal – ¼ cup
Ghee – 1 tbs
Cashew – 4
Cumin – ¼ tsp
Pepper corns – 6
Red chilly – 1
Salt as required
Fenugreek leaves chopped – 4 tbs
Soak the rice and dhal for 30 minutes.
Wash thrice well with more water.
In a pressure cooker , add the soak and washed rice and dhal together.
Add 3 cups of water and required salt , cook for two whistles.
Heat the ghee in a pan , add the cumin and pepper let it fry.
Add this tempering to the cooked rice and mix well.