Light meal

Ven pongal

Name: Ven pongal
Total time: 35 min
Yield: 3
Cuisine: Indian
Ingredients: 0.75 cup rice; 0.5 cup moong dal; 1 tsp black pepper; 1 tsp cumin seeds; 1 piece ginger; 1 tbsp curry leaves; 8 piece cashew; 1 tsp salt; 1 tbsp ghee or oil; 0.25 tsp hing; 4 cup water

Soft rice and moong dal porridge with a coarse pepper, cumin and ginger tempering. A mild south Indian bowl with no onion.

35 min

0 of 4 steps done

3 servings

Heat: Mild

Approximate nutrition

A rough guide per original serving, not a lab test.

Energy310 per serving
Protein10g per serving
Carbs50g per serving
Fibre3g per serving

Ingredients

Method

1.Dry-roast the moong dal until it smells warm, then rinse it with the rice.
2.Boil rice and dal in the water until both are very soft and the porridge is loose. Mash a little and add salt.
3.Crush pepper and cumin coarsely. Heat ghee or oil and fry cashew until golden, then add pepper, cumin, hing, curry leaves and julienned ginger.
4.Fry the tempering until the ginger smells sweet and pour it over the pongal. Loosen with hot water if it has stiffened.

Ven pongal

Approximate nutrition

Ingredients

Method

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