Recipe: simple Ven pongal in stress Cooker
Components:
1 cup raw rice
½ cup cut up yellow moong dal
1 tablespoon ghee
1 teaspoon cumin seeds
1 teaspoon black pepper (whole or beaten)
1 tablespoon grated ginger
8–10 curry leaves
10 cashew nuts
Salt to flavor
Four cups water
Commands:
Rinse rice and moong dal collectively until water runs clear.
In a strain cooker, add rice, dal, salt, and four cups of water. Strain prepare dinner for three–four whistles or till gentle and soft.
In a small pan, warmness ghee. Upload cumin seeds, black pepper, ginger, curry leaves, and cashews. Sauté until the cashews flip golden brown.
Upload this tempering to the cooked rice-dal combination and mix nicely. Modify consistency with hot water if wished.
Serve hot with coconut chutney or sambar.
Fitness benefits:
Ven pongal is a South indian consolation meals that is each nourishing and smooth to digest. Made with rice and moong dal, it affords a balanced aggregate of carbohydrates and plant-primarily based protein. Moong dal is especially recognised for being mild at the stomach and rich in fiber, assisting digestion and assisting gut health.
The tempering of ghee, cumin, pepper, and ginger no longer simplest enhances flavor but also offers medicinal advantages. ghee promotes healthful fat, whilst cumin and ginger enhance digestion and decrease bloating. Pepper acts as a herbal decongestant and enhances nutrient absorption.
Low in spices and oil, ven pongal is ideal for the ones recovering from contamination or seeking out a light yet filling meal. It’s also gluten-loose and appropriate for all age agencies. While served with coconut chutney, it provides healthy fats and greater fiber, making it a healthful, fulfilling dish.
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