Celebrate Makar Sankranti With A Ven Pongal Recipe From Courtyard By Marriott’s Executive Chef Sudhir Nair

One of the very few Hindu festival based upon the solar calendar, Makar Sankranti is celebrated when the Sun enters the Makar Rashi (Zodiac: Capricorn). The Sunrays on this day are considered to be auspicious, and people celebrate the festival by flying kites the entire day and a dinner with family and friends.

 To avoid dehydration and weakness, Indian households prepare special Makar Sankranti delicacies to ensure a proper intake of nutrition throughout a day under the Sun.

Celebrating the vibrant spirit of the Kite Flying festival, Chef Sudhir Nair, Executive Chef, Courtyard by Marriott and Fairfield by Marriott, Outer Ring Road, Bengaluru has shared an amazing Ven Pongal recipe to beat the heat this Makar Sankranti.

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Ven Pongal

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Course

Main Dish

Prep Time

30 minutes

Servings

MetricUS Imperial

Ingredients

• 1 kg Raw rice
• 300 gm split yellow dal
• 100 gm Cashew nuts
• Salt to taste
• 100 gm Oil
• 50 gm ghee
• 15 gm Ginger finely chopped
• 15 gm cumin
• 15 gm Whole black pepper
• Curry Leaves
• Asafoetida

Course Main Dish Prep Time 30 minutes Servings MetricUS Imperial Ingredients 1 kg Raw rice 300 gm split yellow dal 100 gm Cashew nuts Salt to taste 100 gm Oil 50 gm ghee 15 gm Ginger finely chopped 15 gm cumin 15 gm Whole black pepper Curry Leaves Asafoetida

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Instructions

1. Dry roast moong dal and rice separately till it gets shine.
2. Fry cashew nuts in the ghee and keep it aside.
3. Boil rice and dal till is soft and mashed. Season with salt.
4. Heat oil, add jeera seeds, finely chopped ginger, whole pepper, curry leaves and Asafoetida. Temper the rice and dal pulp.
5. Add fried cashew nuts and mix well.
6. Simmer gently till all ingredients blend in.
7. Serve hot with sambar or coconut chutney.