Ven Pongal
Serves: 5
Carolyne Schoen
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
57
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
White Rice4 cups
Water (or as desired)1.5 tsps
Ground Black Pepper (coarsely)1 tsp
Cumin Seed1 cup
Cashew (optional)Directions:
1
Heat a large skillet over medium heat; add rice and lentils
2
Cook and stir until toasted and fragrant, 3 to 4 minutes
3
Rinse
4
Place rice-lentil mixture, 1 tablespoon ghee, and salt in a rice cooker or pressure cooker; add water
5
Cook according to manufacturer's instructions until rice and lentils are tender and the consistency of a paste, 20 to 25 minutes
6
Stir and mash into a fine paste
7
Heat 1 tablespoon ghee in a skillet over medium-high heat
8
Add black pepper and cumin seeds; cook until seeds start to pop, 2 to 3 minutes
9
Stir cumin mixture into rice-lentil mixture
10
Tear curry leaves roughly and stir into rice-lentil mixture; stir in ginger
11
Season with salt
12
Heat remaining 1 tablespoon ghee in a skillet over medium-high heat; cook and stir cashews until toasted and fragrant, 2 to 4 minutes
13
Garnish rice-lentil mixture with toasted cashews