Wash the chana dal till the water runs clear and soak it in a large bowl for 2 hours
After 2 hours, add the chana dal along with water and 2 tspn salt, in a pressure cooker, close the pressure cooker and boil the chana dal giving it just one whistle on medium flameNote:- as soon as you turn off the gas flame, release all the heat from the pressure cooker by raising the whistle with the help of a spoon. Open the pressure cooker, drain out all the water and remove the chana dal in a bowl. This step is important because if the chana dal is kept in the pressure cooker, it will get further cooked with the heat/steam from the cooker and may turn extremely soft. Wash the rice until the water runs clear and soak it in a bowl with 1 cup water for 30 minutes
After 30 minutes, in a mixer grinder, add the soaked rice and 15 green cardamoms and make a smooth fine paste of this mixture.Note :- Do not add water while grinding because the rice has been soaked in water. If you're having difficulty in rotating the grinder, only then add in about 1 tbspn water and rotate the grinder In a mixer grinder, Extract the juice from the grated coconuts, thrice and pour it into a large vessel
Now add the grated jaggery to the coconut juice and stir it well
Now place this vessel with the coconut juice and jaggery on medium flame
Keep stirringNote:- Always stir with a wooden spoon As soon as the coconut juice starts boiling, pour the rice paste little by littleTip:- after I make the rice paste, I add about 1/4 cup water to it and stir it well to form a water consistency. By doing this, you can be rest assured there will be no lumps in your vonn while pouring the rice pasteIf the rice paste is too thick, lumps may start forming in the vonnAlso, please DO NOT be in a hurry to pour all the rice paste at once. Pour it very gently and slowly little by little Once the Rice paste is added in, keep stirring for at least 15 minutesNote:- The rice is raw and hence it has to cook well plus we have ground it with green cardamoms, which also has to release it's flavour After 15 minutes, add the chana dal and dry fruits(if using) and stir for another 10-15 minutes
Check if you require more jaggery, you can add it at this stage
Let it boil for another 5-7 minutes and Yippppieeee your Vonn is Toyaaaaaar!!
Traditionally, Vonn is supposed to be eaten Hot. However, my husband and I love to eat Vonn chilled
It all depends on how u like it
Tip:- Vonn, like many other Goan dishes, tastes better when made the previous day... And I like to make it a day in advance so that I get to keep some in the fridge for those who like to eat it chilled like my husband and meπππNote:- if keeping it in the fridge, let the Vonn cool at room temperature and only then keep it in the fridge