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Ven Pongal

Mojo jojo

"Popular South Indian breakfast dish prepared mainly with rice and lentils. Ideal dish for any time of the day. Can be served with spicy chutney and vatral-kozhambu (spicy and sour sauce)."
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37 m servings 308 cals
Original recipe yields 4 servings

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  1. Heat a large skillet over medium heat; add rice and lentils. Cook and stir until toasted and fragrant, 3 to 4 minutes. Rinse.
  2. 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.
  3. 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.
  4. Tear curry leaves roughly and stir into rice-lentil mixture; stir in ginger. Season with salt.
  5. 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 Facts

Per Serving: 308 calories; 13.9 g fat; 40.9 g carbohydrates; 5 g protein; 25 mg cholesterol; 104 mg sodium. Full nutrition

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As delicious as it is delicate. I made a half portion, and used a pressure cooker, so it only took about 10 minutes. The cashews were a nice addition. Thank you for the recipe.