Fusion Pongal By Chef Avtar Singh Rana


pongal with innovated twist

Ingredients of Fusion Pongal

  • 1 Cup Rice
  • 1/2 Cup Yellow moong dal
  • 1 tsp Black pepper
  • 1 Green chilli
  • 1 Ginger
  • 2tsp Beet root paste
  • 1 tsp Cumin seeds
  • 4 Cup Curry leaves water
  • To taste Cashew nuts
  • 200 Gram Ghee
  • To taste Salt

Making of the Pongal

  • Pour 100 gm ghee in a pressure cooker. Add rice and moong dal.
  • Fry for 2-3 minutes.
  • Add water and salt.
  • Pressure cook it until 3 whistles.
  • Add the remaining ghee, cashew nuts, black pepper, cumin seeds, green chilli, curry leaves and ginger in a pan.
  • Fry for 1 minute and pour the tadka over the dish.
  • Serve hot with chutney and sambar.
List of the Pongal Preparations

Please Note

Its same preparation as per the earliest recipe, ven Pongal, in this recipe the real twist is the beet paste which give totally new look to this divine food of lord Krishna.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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