Ven pongal
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
*White Rice, medium grain, 1 cup (remove)*Indian Moong dal, 100 gram(s) (remove)*Gourmet Garden Ginger Spice Blend Of Finely Chopped Fresh Ginger (4 g / 3/4 tsp), 1 tsp (remove)Pepper, black, 1 tsp (remove)*curry leaves = 1 leaf, 10 serving (remove)*Asafoetida / Hing, 0.5 tsp (remove)*Butter - Ghee, 6 tsp (remove)Cashew Nuts, dry roasted, 10 grams (remove)Salt, 1 tsp (remove)*Cumin seed, 1 tsp (remove)Dairy, Milk - Whole - 1 cup, .5 cup (remove)Butter, unsalted, 25 grams (remove)
Add rice, mung dhal, water, chopped ginger, black pepper corns, salt, cumin seeds and butter (optional) into the electric rice cooker
* Once the rice and dhal mixture is cooked well, mash it nicely until the rice-dhal mixture reaches a soft texture
* Now in a pan, heat ghee and sauté curry leaves, asafoetida and cashew nuts until the nuts turn golden brown.
* Now add this sautéd seasoning on to the cooked rice-dhal mixture and mix them thoroughly. Add whole milk to bring it to a loose consistency if need be.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user KGKRISH.
* Once the rice and dhal mixture is cooked well, mash it nicely until the rice-dhal mixture reaches a soft texture
* Now in a pan, heat ghee and sauté curry leaves, asafoetida and cashew nuts until the nuts turn golden brown.
* Now add this sautéd seasoning on to the cooked rice-dhal mixture and mix them thoroughly. Add whole milk to bring it to a loose consistency if need be.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user KGKRISH.
Nutritional Info Amount Per Serving
- Calories: 263.6
- Total Fat: 15.9 g
- Cholesterol: 34.6 mg
- Sodium: 600.2 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 0.4 g
- Protein: 5.9 g
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