Warm and Velvety rice-lentils(Ven Pongal) served with hot spiced-up lentils veggie gravy(Gosthu)is Classic taste of South Indian comfort food.Folks down south ,love their food spicy and hot;rice and lentils are consumed almost 3 meals a days.The piquant sambar powder is well-stocked spice in every household,used to flavor the tangy tamarind and lentil based soups like Sambar and Rasam.With heavy duty grinder missing in my kitchen I use the store-bought sambhar powder,but nothing beats the taste amd aroma of fresh home made sambar powder.
Suganya's Ven Pongal with Gosthu is typically served for breakfast or brunch.This is my third delectable recipe tried and tasted from Tasty Palettes.Glad to be sending this over to the host of T&T this month,sweatha of Tasty curry leaf.
Ven Pongal
(serves 2)
Ingredients
1/2 cup White Rice
1/2 cup Yellow Mung dal
1 teaspoon fresh ginger,finely chopped
1 teaspoon Peppercorns
1/2 a teaspoon each of cumin and mustard seeds
2-3 dry red chillies
6-8 curry leaves
1 tablespoon vegetable oil or extra virgin olive oil
1/2 teaspoon salt.
Method
Wash and soak the rice & lentil for 5-10 minutes. Drain the water,transfer in a pressure cooker or small saucepan with lid.Add 3 cups of water ,season with salt and Cover,let cook on medium-high heat for about 10-12 minutes in pressure cooker and 45-50 minutes in the saucepan until soft and mushy.
Prepare the tempering by heating the oil in a small pan,add the chillies,seeds,curry leaves ,ginger and pepper corns.saute for a minute,then mix in the cooked rice-lentil mixture.add a little hot water if needed.Serve hot with gosthu or any chutney
Gosthu
Ingredients
(serves 2)
1/4 cup Yellow Mung Dal
2 cups Mixed vegetables Eggplants,carrot,cauliflower,squash or any other you like,cut in chunks
1/2 a medium Onion, sliced
1 medium plum Tomato ,chopped
1 cup tamarind water,soak about a tablespoon of tamarind in warm water for few minutes,strain out the pulp. or use 1 teaspoon of tamarind paste and mix in a cup of water.
1 teaspoon turmeric
1/2 a teaspoon each of cumin and mustard seeds
2 tablespoon Cilantro,chopped
1 tablespoon Vegetable Oil or Extra virgin Olive oil
1/2 a teaspoon Salt
1 tablespoon Sambar powder(roasted and ground coriander seeds,red chillies and Chana lentil)
Method
Wash and soak the lentil for 5-10 minutes. Drain the water,transfer in a pressure cooker or small saucepan with lid.Add 1 cups of water ,season with salt and Cover,let cook on medium-high heat for about 10-12 minutes in pressure cooker and 45-50 minutes in the saucepan until soft.When cooked mash or blend it to smooth paste.
To prepare the gravy heat oil on medium heat in a medium saucepan ,add the mustard seeds,onions and curry leaves. saute for 2-3 minutes,then add the tomatoes and turmeric.Cook another 2 minutes before stirring in the tamarind water and sambar powder and vegetables.cover and simmer for 20-25 minutes until veggies are tender.Finally add the cooked lentil paste and simmer 5 more minutes before turning off the heat. Serve hot with rice ,idli,dosa or gosthu.
