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Venn Pongal

Venn Pongal created by Hannah Petertil

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.

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • Dry fry the green gram dal lightly.
  • 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.
  • 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).
  • 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.
  • Pour the mixture into the rice and stir well. Optionally, curry leaves may be added.
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RECIPE MADE WITH LOVE BY

@alvinakatz
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@alvinakatz
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"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."
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  1. Hannah Petertil
    Venn Pongal Created by Hannah Petertil
    Reply
  2. 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.
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