Ven Pongal Recipes

VEN PONGAL

Ven Pongal image

Popular South Indian breakfast dish prepared mainly with rice and lentils. Ideal dish for any time of the day. Can be served with spicy chutney and vatral-kozhambu (spicy and sour sauce).

Provided by Mojo jojo

Categories Beans and Rice

Time 37m

Yield 4

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 308.1 calories, Carbohydrate 40.9 g, Cholesterol 24.6 mg, Fat 13.9 g, Fiber 1.1 g, Protein 5 g, SaturatedFat 6.8 g, Sodium 103.9 mg, Sugar 0.5 g

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