VEN PONGAL..SAMBHAR..COCONUT CHUTNEY

Cannot think a better way of unwinding after a day's work ..The moong dal and rice in pongal take care of the depleted proteins and carbs; jeera and pepper balance our tri-doshas (vata, pitta and kapha) that's what mom used to say !


Ingr:

Raw rice                           1 cup
moon dal                          3/4 cup
chana dal    
(keep 1 tsp for
 tempering)                     1 tbsp
jeera ( cumin seeds)      2 tsp
pepper                             2 tsp
hing                                 1/4 tsp

ginger                              1"
gr. chillies                       4
curry leaves                   1 sprig
cashew (optional)           5 - 6
salt to taste
ghee                                 2 tsp
oil for tempering

Method:

1. Wash and soak rice, moong dal, chana dal together for 1/2 an hour.
2. Keep the dals and rice (sprinkle salt to taste) in a pressure cooker and cook till done.
3. ( Water in the ratio 1;4)
4. For softness let it simmer on slow heat in the cooker for 10 mts after the first whistle.
5. When cool, mix it well, lightly mashing it with the ladle.

For tempering:

1. Heat oil in a pan, put in hing, jeera, pepper & chana dal.
2. Add ginger, gr chillies, curry leaves, cashew.
3. Add it to ven pongal and mix it well. 
4. Add ghee on top ( ghee enhances the taste ).
5. Serve hot with sambhar or coconut chutney.

Coconut chutney:

coconut pieces                  1 cup
red chilllies                         3
ginger pc                             pea size
mustard seeds                   1/2 tsp 
urad dal ( split)                   1/2 tsp
curry leaves                       1 sprig
salt to taste.

Grind all together finely into paste. Temper with mustard seeds, urad dal & curry leaves. 

For Sambhar        http://swaadanusaar.blogspot.in/2013/07/sambhar.html