Ven Pongal with Black Pepper and Cashews
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Ingredients
- 200 g basmati rice
- 80 g split green moong dal
- 40 g cashew nuts
- 1 tbsp black peppercorns
- 1 tsp cumin seeds
- 10 g fresh ginger, grated
- 10 curry leaves
- 3 tbsp ghee
Nutrition (per serving)
- Calories
- 405 kcal
- Protein
- 10.8 g
- Carbohydrate
- 54.3 g
- of which sugars
- 1.3 g
- Fat
- 15.8 g
- of which saturates
- 7.5 g
- Fibre
- 3.3 g
- Salt
- 0.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the basmati rice and split green moong dal together, then put in a pan with 900ml water.
- 2
Bring to the boil, then reduce the heat and simmer for 20-25 minutes, stirring occasionally, until the rice and dal are completely soft and porridge-like, adding more water if it gets too thick.
- 3
Lightly crush the black peppercorns and cumin seeds.
- 4
Heat the ghee in a small pan, add the cashew nuts and fry for 1-2 minutes until golden.
- 5
Add the crushed pepper and cumin, the grated ginger and curry leaves, and fry for 1 minute more.
- 6
Stir the tempering through the rice and dal porridge and serve hot.
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