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Pongal

Makes one serving Ingredients: 1/4 cup Rice 1/8 cup Yellow Moong Dal (Split Yellow Lentils) 1/2 tablespoon Ghee 1/4 teaspoon Cumin Seeds 1/4 teaspoon Black Pepper 1/4 teaspoon Ginger, grated 1/2 tablespoon Cashews, broken 1/4 teaspoon Salt 1 cup Water Coriander Leaves for garnishing

Nutrient details

Fats : 5.8

Protein : 6.8

Fibre : 2.0

Carbs : 2.0

Ingredients for this Recipe

Rice

1/4 cup

Yellow moong dal

3/25 cup

Ghee

1/2 tbsp

Cumin seeds

1/4 tsp

Black pepper

1/4 tsp

Ginger, grated

1/4 tsp

Cashews, broken

1/2 tbsp

Salt to taste

0

Water

1 cup

Coriander leaves

1 tbsp

Preparation

1. Dry roast the moong dal in a pan on medium heat until it turns light brown. Keep aside.

2. In the same pan, dry roast the rice until it turns light brown. Keep aside.

3. Heat ghee in a pressure cooker or pot. Add cumin seeds, black pepper, grated ginger, and broken cashews. Sauté until the cashews turn golden brown.

4. Add the roasted moong dal and rice to the cooker. Add salt and water. Mix well.

5. Close the lid and cook on medium heat for 3-4 whistles or until the Pongal becomes soft and mushy.

6. Once the pressure is released, open the cooker and mix the Pongal well.

7. Garnish with coriander leaves and serve hot with coconut chutney or sambar.