Pongal

Pongal is a comforting South Indian breakfast dish made with rice and lentils, seasoned with spices and garnished with nuts. This vegan version maintains the traditional flavors while being entirely plant-based.

Ingredients

• Rice - 1/2 cup
• Split yellow moong dal - 1/4 cup
• Water - 4 cups
• Cumin seeds - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Ginger (grated) - 1 teaspoon
• Turmeric powder - 1/4 teaspoon
• Salt - to taste
• Coconut oil - 1 tablespoon
• Cashews - 2 tablespoons
• Curry leaves - 10

Steps

1. Rinse the rice and moong dal thoroughly under running water until the water runs clear.
2. In a large pot, add the rinsed rice, moong dal, and 4 cups of water. Bring to a boil.
3. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes until the rice and dal are soft and fully cooked.
4. In a small frying pan, heat the coconut oil over medium heat.
5. Add cumin seeds, black pepper, and grated ginger to the hot oil. Sauté for a minute until fragrant.
6. Stir in the turmeric powder and salt, then add the curry leaves and cashews. Cook until the cashews are golden brown.
7. Pour the seasoned mixture over the cooked rice and dal. Gently mix to combine all flavors.
8. Serve hot, optionally garnished with more curry leaves or coconut.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 57 g
• Fiber: 8 g
• Sugar: 1 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 6 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in protein and fiber from lentils, promoting digestive health.
• Gluten-free and easily digestible, making it suitable for various diets.

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