Tamil · Breakfast

Ven pongal

Comforting rice and moong dal porridge finished with ghee, pepper and cashew.

Calories

418 kcal

Protein

13 g

Carbs

63 g

Fat

13 g

Prep

10 min

Cook

20 min

Per serving, for one person.

• Vegetarian
• Eggetarian
• Pescatarian
• Jain
• Gluten free

Contains: tree_nut, dairy.

Ingredients

• 50 g Basmati rice
• 30 g Moong dal (yellow)
• 1½ tsp Ghee
• ¾ tsp Black pepper
• 1 tsp Cumin seeds
• 2 g Curry leaves
• 8 g Cashews
• ¼ tsp Salt

Method

1. Dry-roast the moong dal for 2 minutes until fragrant, then rinse with the rice.
2. Simmer the rice and dal together in plenty of water for 20 minutes, stirring occasionally, until soft and porridge-like.
3. Season with salt and mash lightly with the back of a spoon.
4. Heat the ghee, fry the cashews until golden, then add cumin, black pepper and curry leaves until sizzling.
5. Pour the tempering over the pongal and stir through before serving hot.

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