Ven Pongal
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 1/2 teaspoons coarsely ground black pepper ⓘ
- 1/4 teaspoon cumin seeds ⓘ
- 5 curry leaves ⓘ
- 1 (1 inch) piece fresh ginger root, minced (optional) ⓘ
- 1/4 cup cashews (optional) ⓘ
Instructions
- 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 & Diet Analysis (per serving)
537
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).