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