Pongal comes in various forms and features, but nothing beats Venn Pongal. With ghee and peppercorns taking over the rice and creating this unusually tasty profile calls for a feast during the celebration. Let us look at how it’s made.
- Pick ¼ cup of moong dal first to get rid of stones if any. Then heat a small pan or a small Kadai and add the moong lentils.
- On a low flame, stirring often roast the moong lentils till they become aromatic.
- The moong lentils only need to be roasted till they become aromatic—no need to brown them.
- Now take them in another bowl, or you can use the same pan for rinsing.
- Add ½ cup rice in the bowl containing the roasted moong dal.
