In this era of fast-paced living and the allure of instant foods, many of us have fallen into the convenience of ready-to-cook products lining department store shelves. How often have we found ourselves making unnecessary purchases, opting for instant meals that could easily be prepared at home? While the appeal of cutting open a packet and quickly cooking may seem time-saving, have we considered the ingredients and the steep prices of these products?

Creating such ready-to-cook mixes at home provides the advantage of controlling the ingredients and being cost-effective. These mixes can be conveniently packed for those who are traveling, making them perfect for business trips or college students residing in hostels. A versatile, easy, healthy, and nutritious example is Ven Pongal, reminiscent of khichdi, serving as a convenient ready-to-cook option for breakfast, lunch, or a simple dinner. Paired with lime pickle and curd, it eliminates the need for students to search for ingredients to recreate their favorite dishes away from home.

INGREDIENTS:

2 cups raw rice

1/2 cup Split Green gram/Moong dal/Paasi Parup

1 tsp cumin seeds

1 tbsp dry grated ginger

1/2 tsp pepper corns crushed coarsely or whole

Pinch of asafoetida powder

10 cashewnuts toasted golden

3 tbsp melted ghee or more. Remember Pongal tastes best with a little generous tbsp of melted ghee. .

Sprigs of curry leaves to be roasted till crisp

Below is Pongal mix is ready to be stored after cooling well. in a clean air tight container or in a ziploc bag to be sent .

For preparing the Pongal mix:

In a deep pan, heat ghee or oil, then add cumin seeds, grated dry ginger, peppercorns, curry leaves, and cashew nuts. Roast the mixture thoroughly, remove, and set aside.

Using the same pan, add more ghee/oil. Combine the dal and rice, then roast them together on low flame until nearly all the grains are coated with oil or ghee. This step ensures the mix stays in optimal condition and imparts a delightful aroma and taste to the finished Pongal. You can adjust the amount of oil or ghee, but thorough roasting is crucial since it's a dry mix meant for storage.

Method:

Measure one cup of the Pongal mix, add three cups of water to one cup of mix, place it in a pressure cooker, and add salt before cooking.

Include ghee while serving.