Chakkara Pongali (Sweet Pongal)

Ingredients:

• Rice - 1/2 Cup.
• Mung dal + Chana dal - (3:1) - 1/2 cup (Lentils).
• Ghee (Butter)
• Cashewnuts
• kismis
• Milk - 1 cup
• Sugar - 1.5 cups
• Cardamom powder

Preparation:

Heat ghee in a pan and fry the cashewnuts and kismiss till brown and keep it aside.

In the same ghee fry the mung dal and chana dal for some time and then fry the rice. Add 2 cups of water and allow the rice to cook. Stir in between continuosly. Once the water is gone add the milk. Let it cook with the milk. Once the rice is completely cooked add sugar. Dont worry if the cooked pongali is hard because when its mixed with sugar it becomes soft.

Season it with cashewnuts, kismiss and Cardamom powder.

Serve Hot or cold.

Katte Pongali (Ven pongal) Rice with Mung dal

Ingredients:

• Rice - 1cup.
• Mung Dal (Split green gram, pesarapappu)- 1/2 cup.
• Jeera Powder (cumin seeds powder) - 2tsp.
• Salt
• Milk 2-3 Tbsp.
• Peppercorn powder or Peppercorns.

For seasoning:

• Ghee
• Chopped Ginger
• Cashewnuts
• Cumin seeds (Jeera)
• Curry Leaves.

Preaparation:

Cook rice and moong dal in a pan. The ven pongal tastes good when its cooked separately compared to cooking in a pressure cooker. When the rice and dal are cooked add Cumin powder, salt and milk. Mix it well.

Heat ghee in a pan and add all the ingredients for seasoning. Add ground peppercorn or simply peppercorns.

Hot ! Hot ! Ven Pongal is ready. Serve hot with chutney or sambar.