Ven Pongal
A savory and comforting South Indian rice and lentil dish flavored with ghee, black pepper, and cumin, perfect for breakfast or as a light meal.
Ingredients
For Pongal:
- 1 cup white rice washed and drained
- ½ cup yellow moong dal roasted lightly
- 4 cups water
- 1 teaspoon salt adjust to taste
For Tempering:
- 2 tablespoon ghee
- 1 teaspoon cumin seeds
- 1 teaspoon whole black peppercorns
- 1 green chilies slit
- 8-10 curry leaves
- 2 tablespoon cashews halved
Instructions
Cook the Rice and Lentils:
- In a pressure cooker, combine 1 cup white rice, ½ cup yellow moong dal, 4 cups water, and 1 teaspoon salt. Cook for 3-4 whistles or until soft and mushy.
Prepare the Tempering:
- Heat 2 tablespoon ghee in a pan. Add 1 teaspoon cumin seeds and 1 teaspoon whole black peppercorns. Sauté until aromatic.
- Add 1 green chilies, 8-10 curry leaves, and 2 tablespoon cashews. Fry until the cashews are golden.
Combine and Serve:
- Add the prepared tempering to the cooked rice and lentil mixture. Mix well and serve hot with coconut chutney or sambar.
NUTRITION
Nutrition Facts
Ven Pongal
Serving Size
1 cup (240 g)
Amount per Serving
Calories
365
% Daily Value*
Protein
12
g
24
%
Carbohydrates
56
g
19
%
Fiber
4
g
17
%
Sugar
1
g
1
%
Fat
10
g
15
%
Sodium
148
mg
6
%
Potassium
128
mg
4
%
Vitamin D
0.1
µg
1
%
Calcium
52
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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Pairing
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