Ven Pongal recipe
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Ingredients
- 1 cup white rice 1 cup yellow lentils (moong dal) 3 tablespoons ghee (clarified butter), divided salt to taste 4 cups water, or as desired 1 ½ teaspoons coarsely ground black pepper ¼ teaspoon cumin seeds 5 curry leaves 1 (1 inch) piece fresh ginger root, minced ¼ cup cashews
Nutrition Info
- 308.1 caloriescarbohydrate: 40.9 gcholesterol: 24.6 mgfat: 13.9 gfiber: 1.1 gprotein: 5 gsaturatedFat: 6.8 gservingSize: -sodium: 103.9 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Ven Pongal
Directions
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Heat a large skillet over medium heat, add rice and lentils. Cook and stir until toasted and fragrant, 3 to 4 minutes. Rinse.
Place rice-lentil mixture, 1 tablespoon ghee, and salt in a rice cooker or pressure cooker, add water. Cook according to manufacturer's instructions until rice and lentils are tender and the consistency of a paste, 20 to 25 minutes. Stir and mash into a fine paste.
Heat 1 tablespoon ghee in a skillet over medium-high heat. Add black pepper and cumin seeds, cook until seeds start to pop, 2 to 3 minutes. Stir cumin mixture into rice-lentil mixture.
Tear curry leaves roughly and stir into rice-lentil mixture, stir in ginger. Season with salt.
Heat remaining 1 tablespoon ghee in a skillet over medium-high heat, cook and stir cashews until toasted and fragrant, 2 to 4 minutes. Garnish rice-lentil mixture with toasted cashews.