Ven Pongal and Kadala Kuzhambu

Ven Pongal is a common breakfast served in Southern India. Kadala Kuzhambu is made from black chickpeas, which is high in protein. Ven pongal and kadala kuzhambu is a good combination.

Ven Pongal

Servers:6

Ingredients:

• Rice  -1 cup
• Moong dhal - 3/4 cup 
• Milk - 1 cup
• Cumin seeds - 1 tsp
• Pepper - 1 tsp
• Ghee - 1/4 cup
• Cashew - handful
• Curry leaves - 1 strand 
• Ginger - 1 inch

Method:

1. Wash and rinse rice and dhal, mix together
2. Pressure cook it with 2 cups water and 1 cup milk
3. Open lid when pressure is released and mash with wooden ladle
4. Heat ghee, fry chopped ginger, curry leaves, cumin, pepper and cashew
5. Mix fried ingredients with rice, add salt to taste and server hot

Kadala Kuzhambu

Serves:6

Ingredients:

• Black chickpeas - 2 cups
• Tamarind - lime size
• Grated Coconut - 1 cup
• Sambar powder - 2 tbsp
• Cumin seeds - 2 tsp
• Tomato  - 4 
• Mustard seeds - 1/2 tsp
• Fenugreek seeds - 1/2 tsp
• Curry leaves - 2 strand
• Turmeric powder - 1/2 tsp
• Cilantro - handful
• Asafoetida - 1/4 tsp
• Salt

Method:

1. Soak Chickpeas in water for 4-6 hours
2. Pressure cook with 3 cups of water for 3 whistle and do not discard water
3. Grind coconut, cumin seeds, sambar powder with little water, then add tomato and grind to fine paste
4. Soak tamarind in water, squeeze and remove pulp
5. Heat pan, add oil,  fry mustard, fenugreek seeds and curry leaves
6. Add cooked chickpeas along with water 
7. Add tamarind water, turmeric powder and asafetieda
8. Allow it to boil for few mins then add ground paste
9. Cook till oil seperates and add chopped cilantro