Name: Methi Pongal recipe by sharanya palanisshami at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: Raw rice / pacharisi – 1 cup; Split moong dhal – 1/2 cup; Ghee – 1 tbs; Cashew – 4; Cumin – 1/2 tsp; Pepper corns – 6; Curry leaves; Red chilly - 1; Fenugreek leaves chopped - 4 tbsp; Salt as required

ABOUT Methi Pongal RECIPE

Venpongal is a combination of rice cooked with lentil and tempered with cumin and pepper. This pongal with the aroma of ghee is served with sambar and chutney. I decided to make it more flavourful by adding methi leaves – fenugreek leaves and the outcome was the tasty methi pongal.

Recipe Tags

Veg
Everyday
Tamil Nadu
Pressure Cook
Breakfast and Brunch
Healthy

Ingredients Serving: 2

Raw rice / pacharisi – 1 cup
Split moong dhal – 1/2 cup
Ghee – 1 tbs
Cashew – 4
Cumin – 1/2 tsp
Pepper corns – 6
Curry leaves
Red chilly - 1
Fenugreek leaves chopped - 4 tbsp
Salt as required

Instructions

Thoroughly wash and soak dal fro 30 minutes.
Drain and add to pressure cooker along with 3 cups of water. Season with salt. Pressure cook for 2 whistles.
In a pan heat ghee and add cumin and pepper. Saute and add cashew and red chili. Fry until cashews turn golden. Add chopped methi leaves and saute.
Pour this tempering into pressure cooker contents and stir well.
Serve warm with sambar and chutney.

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