IFB Recipes

Ven Pongal

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.

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