Hotel சுவையில் வெண் பொங்கல்+ டிஃபன் சாம்பார்|Perfect for breakfast lovers and South Indian food fans

Описание: #VenPongal #HotelStyleSambar #SouthIndianBreakfast
#TiffinSambar #PongalRecipe #HotelStyleCooking
#TamilCooking #BreakfastRecipes #ComfortFood
Hi Everyone
Assalamu alaikkum
Today I'm going to make Hotel-Style Ven Pongal & Sambar Recipe
Let's start ~~
Ingredients
For Sambar Masala
1 teaspoon ghee
4 dried red chillies(2 red chili,2 kashmiri chili)
1 teaspoon coriander seeds
1/4 teaspoon fenugreek seeds
1/2 teaspoon urad dal
1/4 cup Fresh Grated coconut or dessicated coconut
1/2 medium sized onion, chopped
1 tomato, chopped
1 green chilli, chopped(optional for more spicy)
1/4 teaspoon asafoetida
1/4 teaspoon turmeric powder
1//4 teaspoon chilli powder
1 teaspoon jaggery
1 teaspoon salt
1/4 cup water to grind
For cooking dal
1/4 cup toor dal
1/4 cup yellow moong dal
water as required
Other Ingredients
3 tomatoes, chopped
1/2 cup water for final cooking
coriander leaves(finely chopped)
Veggies(optional)
1 drumstick, chopped
(Add veggies of your choice in your kitchen)
For Tempering
1 teaspoon ghee
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
2 sprigs curry leaves

Instructions
Take a heavy pan and add in the ghee. Add in the dried red chillies, coriander seeds, fenugreek seeds (vendhayam) and urad dal. Fry for a couple of minutes until the seeds and lentils are well roasted and the urad dal is golden. Add coconut and fry till the coconut is nice and golden. Switch off the flame and set aside to cool.
Take a mixie grinder jar and add the roasted spices. Add onion, tomato, green chilli, turmeric powder, chilli powder, jaggery, salt and asafoetida. Add quarter cup of water and grind to a smooth paste. Set aside.
Take a pressure cooker and add in the cleaned and washed toor dal and moong dal. Add required amount of water. Cook for 4 whistles. Remove from heat and wait for the pressure to be released naturally. Set aside.
Take a pressure cooker,Heat ghee until hot. Add in the mustard seeds and cumin seeds. Let it splutter.Add curry leaves and then add chopped tomatoes. Add in the veggies(optional). Add in the ground masala. cook until oil oozes out.then add cooked dal and add required amount of water.Cover the cooker and cook for 2 whistles. Remove from heat and wait for the pressure to be released naturally. add finely chopped coriander leaves.

Notes
If the sambar is thick, add a cup of hot water to thin it out.
Ingredients
Main Ingredients
1 cup Raw rice
1/2 cup split moong dal
4 cups water
Tempering Ingredients
2 tablespoon Ghee
1 tablespoon Oil
2 Tablespoon broken cashewnut
1 teaspoon minced ginger
1 teaspoon pepper
2 teaspoon cumin seeds
1 sprig curry leaves
salt as required

Instructions
Wash and Soak rice and dal in water.Cook the dal and rice together in a pressure cooker with 4 cups of water 4 whistles.
for kids or for one who dont like then Coarsely grind pepper and cumin with the help of a mortar and pestle. Set aside.
Heat some ghee and oil in a pan. Add in the pepper,cumin seeds,broken cashew nut, ginger, curry leaves. Roast on a low flame.Roast briefly for 20 seconds.remove from heat.
Add in the cooked rice-dal mixture and salt. Mix everything to combine. Stir for a minute or two.

Notes
The rice dal ratio – Generally the ratio is 1 rice : 1/2 dal. You can go upto 1:1 to have a very rich pongal. If unsure go with the 1: 1/2 ratio.
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