Pongal Rice

Pongal Rice is a comforting South Indian dish made with rice and lentils, flavored with spices, curry leaves, and fresh ginger. This vegan dish is perfect for a wholesome meal, offering a delightful blend of nutty and earthy flavors.

Ingredients

• Rice - 100 grams
• Moong dal (split yellow lentils) - 50 grams
• Water - 600 ml
• Ginger (grated) - 1 tablespoon
• Green chilies (slit) - 1 tablespoon
• Curry leaves - 10 leaves
• Cumin seeds - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Salt - to taste
• Oil (coconut or vegetable) - 2 tablespoons
• Cashews - 2 tablespoons (optional)
• Asafetida (hing) - a pinch

Steps

1. Rinse the rice and moong dal together under cold water until the water runs clear. Drain and set aside.
2. In a pot, heat the oil over medium heat. Add the cumin seeds and let them splutter.
3. Add the grated ginger, green chilies, curry leaves, and asafetida. Sauté for a minute until fragrant.
4. Add the rinsed rice and moong dal to the pot, stirring well to combine with the spices.
5. Pour in the water and add salt to taste. Stir to mix everything.
6. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot.
7. Let it cook for about 20 minutes, or until the rice and lentils are soft and the water is absorbed.
8. If using, in a small pan, dry roast the cashews until golden brown. Add them to the cooked Pongal before serving.
9. Fluff the Pongal gently with a fork and serve hot, garnished with additional curry leaves if desired.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 55 g
• Fiber: 8 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Water: 0.6 L

Health Benefits

• Rich in protein and fiber from lentils, promoting digestive health.
• Contains spices like ginger and black pepper, which have anti-inflammatory properties.

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