Venpongal is one of the famous south indian breakfast recipe. This is healthy as it contains both protein and carbohydrates. This can given to young children as it is easily digestable. This carrot Pongal is slight variation of venpongal. I added carrot to this Pongal to make it more healthy.
Raw rice - 1 cup
Green gram dhal (moong dhal) - 1/3 cup
Ghee - 1 tbs
Green chilly - 1 (Slit open)
Ginger - 1 inch piece.( Chopped)
Pepper - 1 tsp
Jeera - 1 tsp
urad dhal - 1 tsp
Cashews - 15 nos.
Carrot - ½ cup (grated )
Curry leaves - 1 sprig
Jeera pepper powder - 1/2 tsp
Salt – to taste
Mix raw rice and moong dhal . Wash thrice and drain.
Pour 4 cups of water and pressure cook for 3 whistles
Add salt and mixwell with laddle.
Heat ghee in a pan add uraddhal , pepper , jeera , cashew, chopped ginger ,green chilly , grated carrot and curry leaves.
When splutters add this into the pongal.
Add pepper jeera powder and stir well.
If desired add some more ghee and serve hot with
sambar and coconut chutney.
Can add any vegetable of your choice.