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My review
Ven Pongal
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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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Ingredients
37 m servings 308Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Heat a large skillet over medium heat; add rice and lentils. Cook and stir until toasted and fragrant, 3 to 4 minutes. Rinse.
- 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.
- 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.
- Tear curry leaves roughly and stir into rice-lentil mixture; stir in ginger. Season with salt.
- 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.
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Newest
1/30/2017
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.