Venn Pongal

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READY IN: 45mins
Recipe by alvinakatz

This is a spicy rice and lentil Indian dish. In the south of India, you eat this to celebrate the harvest. It comes from a cookbook called Cook and See that I got on a trip to India. Very hard for most Americans to dicepher the instructions so I'm writing it out in a more user-friendly way.

Ingredients Nutrition

Directions

  1. Dry fry the green gram dal lightly.
  2. Put the dal, salt and rice in 3 cups water and bring to a boil, stirring often. Cover and cook about 20 minutes, stirring often until rice is soft and water is absorbed.
  3. Make a course powder of the cumin seeds and black pepper either in a morter and pestle or a spice grinder (I use a Magic Bullet).
  4. In a pan, heat ghee or butter, fry the cashews lightly and add the spice powder until it is scalded. Add the ginger and scald a bit more.
  5. Pour the mixture into the rice and stir well. Optionally, curry leaves may be added.

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