Recipe: Delicious Brown Rice Pongal

Brown Rice Pongal. Brown Rice Ven Pongal - Knowing to cook a pot of brown rice is one daunting task! Every brand, every variety needs TLC and the degree varies, hehehe……. Sometimes you end up with chewy hard.

A healthy and a filling dish to kickstart your busy day. Here's my family's recipe for Chakkara Pongal, which I have made a tad healthier using brown / semi polished rice from Phalada Agro and I am happy to use their dark and very flavourful organic jaggery. The best recipes with photos to choose an easy pongal and brown rice recipe. You can have Brown Rice Pongal using 15 ingredients and 4 steps. Here is how you cook it.

Ingredients of Brown Rice Pongal

1. You need 3/4 cup of Basmati brown rice.
2. It's 1/3 cup of split green gram (moong dal).
3. Prepare to taste of salt.
4. Prepare 3 & 1/4 cups of water.
5. Prepare 2 tbsp. of oil.
6. It's 1/2 tsp. of mustard seeds.
7. It's 1-2 of dry red chilies, broken.
8. You need 1-2 sprigs of curry leaves.
9. You need 1 tsp. of grated ginger.
10. You need 1/2 tsp. of whole peppercorns.
11. It's 1 tsp. of urad dal (split black gram).
12. Prepare 1 tbsp. of chana dal (Bengal gram).
13. It's 1/4 tsp. of asafoetida.
14. You need 1/2 cup of cashew nuts.
15. Prepare 2 tbsp. of ghee.

You can substitute rice with brown rice, millets, steel cut oats or quinoa. you will have to soak them for at. Healthy though this tasty Brown Rice and Moong Dal Pongal is, we suggest you have it only in limited quantities, without getting carried away. Ven Pongal recipe with step by step pics - Ven Pongal is a delicious South Indian breakfast made with rice and yellow moong lentils. This porridge like savory dish is laced with cumin, asafoetida and black.

Brown Rice Pongal instructions

1. Wash the rice and dal 2-3 times and then soak in sufficient water preferably overnight. Drain and keep aside for 10 minutes..
2. Heat 1 tbsp. ghee in a pan and saute the drained rice and dal for 2 minutes. Now add water and salt and pressure cook for 5-6 whistles on a low flame. Let it cool down before you open the lid..
3. Heat the oil in a pan and temper with dry red chilies and mustard seeds. After it stops spluttering, add the curry leaves. urad dal, chana dal, peppercorns, ginger, asafoetida and the cashew nuts. Saute for a few seconds and then switch off the flame..
4. Pour this tempering over the prepared pongal along with ghee. Serve with coconut chutney..

Did you try this recipe saute on low flame until cashew turns golden brown. pour the tempering over cooked rice and dal. Sakkarai Pongal is one of the common and popular dish in Tamil Nadu and South India. There are different variations being followed in making of the Sakkarai pongal based on the family tradition. Instant Pot Brown Rice - step by step instructions on how to make the perfect Brown Rice in the Instant Pot each time! This is a full-proof recipe which results in perfectly cooked brown rice without.