Aval (beaten rice) Ven Pongal or Poha Ven Pongal is very simple to make, tasty and filling. It needs very less ingredients and can be done in a matter of 15-20 minutes. As Pongal festival is nearing, I am posting this easy aval ven pongal recipe (aval sakkarai pongal coming soon) as many might find it useful.
Dry roast moong dal (pasi paruppu) until you get a nice aroma of roasted dal. Do not brown it. Cook dal with turmeric powder and needed water until soft. You can also pressure cook dal for 2-3 whistles. Mash it well and keep it aside.
Heat a tsp of ghee and fry the cashew nuts until golden brown. Keep it aside.
Rinse aval 2-3 times and drain the water completely. Let it sit for 15 minutes. I used red thick aval for preparing this pongal. If using thick aval, rinse it 2-3 times, sprinkle water and keep it aside. Let is sit for 20 minutes.
Crush black pepper and cumin seeds or grind it in the mixie just for a second. Do not powder it.
Heat oil + ghee, add hing, finely chopped ginger, green chillies and curry leaves. Saute for a few seconds.
Then add the ground pepper + cumin powder and saute for a few more seconds.
Add the cooked dal and salt needed. Then add the aval and mix well.
Cook for a few seconds until everything gets blended well. Add cashew nuts and remove from heat.
Serve aval ven pongal with chutney or sambar.
Check out more Pongal Festival Recipes.
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