What is the difference between pongal and idly

The vada pav, one of the quintessential snacks of Maharashtra, also got a stamp of its own. From the northern states, makke ki roti and sarson ka saag and chhole bhature found their way onto their own stamps.

One major absence from the list of stamps, however, is that no particular dishes from the northeastern states have been included. Each of the stamps is priced at Rs 5. Skip to main content. Tastes of India: Idli-dosa, biryani, pongal and more get tributes on India Post stamps. Let's work together to keep the conversation civil. Reminder Successfully Set! Your Rating: 1 2 3 4 5. Add to collections Pongal.

Your Rating 1 2 3 4 5. Your Rating has been successfully submitted. Write a review Optional. Submit Submit. Characters Remaining: Add a Recipe. Wondering what to cook today? Sign up to get daily ideas on meals. Subscribe to get daily ideas on meals. Be sending me notifications for kadai paneer, butter paneer etc. Contents hide. Is Ven Pongal healthy? What is ghee Pongal? Medu Vada Recipe Coconut chutney r Bisi bele bath. Lemon rice recipe Puliyogare recipe Idli recipe Soft Ven pongal recipe.

Khara or ven pongal is a rice lentil dish that is often prepared in south Indian homes to offer to GODS during puja. It is also a comfort food and is made often to enjoy with sambar or chutney. Prep Time 5 minutes. Cook Time 25 minutes. Total Time 30 minutes. Servings 3. Author Swasthi. If you prefer to rinse the lentils before roasting, follow my step by step photo instructions in the post. Do not brown or discolor the moong dal.

This step is optional however pongal gets a real aroma from the roasted dal. Wash them at least three times. For pressure cooking: If cooking directly in the pressure cooker, then cook for 2 to 3 whistles on a medium flame. If cooking in a bowl, then place it in the cooker and pressure cook for 4 whistles. When the pressure releases naturally, open the lid. Add more water if needed as it cooks. Open the cooker when the pressure drops. It should be mushy and soggy. If it is too dry, add some boiling water to bring it to a consistency you like.

Boil It for a few minutes. It should not be very runny or dry. Add more salt if needed and stir. Remove these to a plate for garnish. Saute for 30 seconds. Add curry leaves. Then add hing. Pour this to the cooked pongal. Mix and simmer for 1 to 2 minutes so the flavors are absorbed. Serve ven pongal hot with coconut chutney or sambar.

Fry the cashews until golden and remove them to a plate. Then add cumin seeds and crushed pepper. When they splutter, add ginger, curry leaves, green chili optional and hing. Then add turmeric, moong dal and rice.

Saute for 2 to 3 mins until the moong dal begins to smell good. Pour 3 cups water and add half teaspoon salt. Deglaze the pot by scrubbing the bottom with a spatula. Position the steam release valve to sealing. When the IP is done, it beeps. Let the pressure release naturally. Stir and taste test. Add more salt if needed. Garnish ven pongal with more hot ghee and fried cashews. Notes Ghee : Ensure ghee is flavorful and fresh, preferably homemade.

Do not reduce the amount of ghee mentioned in the recipe as it brings a whole lot of aroma to the pongal. If you are on a low fat diet, just reduce the serving size.

You can increase rice or reduce dal in the recipe if you prefer. Adjust water as per the changes. Roasting lentils : To save some time, you can roast moong dal ahead. Cool and store it for a month in an air tight jar. Black pepper : Crush black pepper slightly before adding to the tempering. Sometimes whole pepper corn burst in the tempering pan especially when there is a lot of ghee. Avoid bitter taste : Peel ginger well before rinsing and grating as otherwise it can taste bitter.

To make the dish gluten-free, use hing with no added gluten. But do not skip it. Do not substitute cumin seeds with ground cumin. The whole seeds release a different flavor. Green chilies are never used in a Pongal. But I use it if not making it for offering.

If you have any side dish to go with it then you may skip green chilli. Adjust the consistency : Ven pongal becomes thick upon cooling, so if it is too thick after cooking pour some boiling hot water and simmer for a few minutes. Turn off when it is gooey. Whole grains : You can substitute rice with brown rice, millets, steel cut oats or quinoa.

You will have to soak them for at least 15 mins and then use in the recipe to reduce the cook time. Also use more water for brown rice. For health benefits soak the brown rice, millets or steel cut oats for 6 to 8 hours. Nutrition Facts. Calories Calories from Fat Tried this recipe? Mention SwasthisRecipes or tag swasthisrecipes! Share 5K. Pin 2K. Related Posts. Diwali Sweets Gulab jamun re Pav bhaji recipe St Idli recipe Soft id Samosa recipe. Eggless chocolate ca Palak paneer. Breakfast Recipes.

North Indian. Dal Recipes. Rice Recipes. Recipe Rating Recipe Rating. Inline Feedbacks. March 22, am. Sara Rasquinha. January 26, am. Reply to Sara Rasquinha. January 29, am. Hi Sara, Glad to know both turned out good. January 14, am. Reply to Winnie. January 16, am. Hi Winnie Glad to know it turned out delicious. Love that you used quinoa. Nazeeruddin Nizam Syed. January 13, pm. Reply to Nazeeruddin Nizam Syed.

Hi, You are welcome!