Tuesday, May 6, 2014

METHI PONGAL


   
 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.



Ingredients :
Raw rice / pacharisi – 1 cup
Split moong dhal – ¼ cup
Ghee – 1 tbs
Cashew – 4
Cumin – ¼ tsp
Pepper corns – 6
Curry leaves
Red chilly – 1
Salt as required
Fenugreek leaves chopped – 4 tbs


Method :
 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 the cashew , red chilly and sauté till golden brown , add the chopped methi leaves and sauté well.
 
Add this tempering to the cooked rice and mix well.
Serve with sambar and chutney


6 comments:

  1. yummy pongal ... happy to see ur post after a long time...

    ReplyDelete
  2. Welcome back sharanya! hope you are doing well
    Methi pongal is just a fa idea to sneak it some greens ..

    ReplyDelete
    Replies
    1. thank you for your welcome siri ..........

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  3. Glad to see u back.. Very healthy pongal,makes me hungry.

    ReplyDelete

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