Karnataka

Ven pongal

Name: Ven pongal
Total time: 35 min
Yield: 4 servings
Cuisine: Karnataka
Ingredients: 3/4 cup rice; 1/3 cup moong dal (split yellow mung beans); 5 cups water; 3 tbsp ghee; 1 tsp coarsely crushed black pepper; 1 tsp cumin seeds; 1 inch finely chopped ginger; a handful halved cashews; 1 sprig curry leaves; a pinch asafoetida; Salt, to taste

Rice, dal, ghee, pepper. Four ingredients doing the work of a warm blanket.

35 minTime

8 gProtein each

mildSpice

White pongal, khara pongal3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

327kcalsame

8 gproteinsame

4 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Rice¾ cup

Moong dal (split yellow mung beans)⅓ cup

Water5 cups

Ghee3 tbsp

Black pepper1 tsp, coarsely crushed

Cumin seeds1 tsp

Ginger2.5 cm, finely chopped

Cashewsa handful, halved

Curry leaves1 sprig

Asafoetidaa pinch

Saltto taste

Method

5 steps

1Dry roast the moong dal in the cooker base on low heat.
2Add the rinsed rice and 5 cups of water. Pressure cook for 4 whistles and let the pressure release naturally.
3Mash with salt and a splash of hot water to a soft, loose consistency.
4Heat the ghee and add crushed pepper, cumin, ginger, cashews, curry leaves and asafoetida.
5Pour the tempering over the pongal, stir and serve hot with coconut chutney and sambar.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Ven pongal

Rice, dal, ghee, pepper. Four ingredients doing the work of a warm blanket.

35 minTime

8 gProtein each

mildSpice

White pongal, khara pongal3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

327kcalsame

8 gproteinsame

4 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Rice¾ cup

Moong dal (split yellow mung beans)⅓ cup

Water5 cups

Ghee3 tbsp

Black pepper1 tsp, coarsely crushed

Cumin seeds1 tsp

Ginger2.5 cm, finely chopped

Cashewsa handful, halved

Curry leaves1 sprig

Asafoetidaa pinch

Saltto taste

Method

5 steps

1Dry roast the moong dal in the cooker base on low heat.
2Add the rinsed rice and 5 cups of water. Pressure cook for 4 whistles and let the pressure release naturally.
3Mash with salt and a splash of hot water to a soft, loose consistency.
4Heat the ghee and add crushed pepper, cumin, ginger, cashews, curry leaves and asafoetida.
5Pour the tempering over the pongal, stir and serve hot with coconut chutney and sambar.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Ven pongal

Make it your way

Ingredients

Method

Ven pongal

Make it your way

Ingredients

Method

Make it a meal