Yes it’s possible … in an IFB Microwave Oven!
This South Indian savoury-spicy dish is perfect to go with Pongal celebrations and is easy to cook using this microwave oven recipe for Ven Pongal.
Preparation time: 40 min
Cooking time: 30 min
Servings: 4 portions
Ingredients:
- 1 cup raw rice (sona masuri)
- ½-1 cup split moong dal
- 4 cups water
For tempering:
- 2 tbsp ghee
- 1 tbsp oil
- 2 tbsp broken cashew nuts
- 1 tsp minced ginger
- 1 tsp pepper
- 2 tsp cumin seeds
- 2 green chillies, chopped
- 1 sprig curry leaf
- 1 tsp salt
Preparation:
1. Soak rice in water. Take split moong dal and dry roast it in a microwave-safe bowl for 6 min at 100% micropower.
2. Now cook the dal and rice together in a glass bowl with 4 cups of water for 15 min at 100% micropower.
3. Coarsely grind pepper and cumin with the help of a mortar and pestle. Set aside.
4. In another glass bowl, heat ghee and oil for 2 min at 100% micropower. Add in the broken cashew nuts, ginger, curry leaf and green chillies; heat this mixture for 2 min at 100% micropower. Once the nuts are roasted, add the pepper-cumin mixture and heat for 2 min at 100% micropower.
5. Add the cooked rice-dal mixture and salt. Mix everything to combine, cook for 3 min at 60% micropower.
6. Serve hot topped with ghee.
