Pongal Vada

Pongal Vada is a delightful fusion of creamy Pongal and crispy Vada, making it a hearty vegan breakfast option. The combination of spiced rice and lentils offers a balanced meal that is both satisfying and nutritious.

Ingredients

• Rice - 1/2 cup
• Split yellow moong dal - 1/4 cup
• Water - 3 cups (for cooking)
• Ginger - 1 inch, grated
• Black pepper - 1/2 teaspoon
• Cumin seeds - 1/2 teaspoon
• Salt - to taste
• Oil - for frying
• Onion - 1 medium, finely chopped
• Green chilies - 1, finely chopped
• Coriander leaves - a handful, chopped

Steps

1. Rinse the rice and moong dal together under running water until the water runs clear, then soak them in water for 30 minutes.
2. In a pot, combine the soaked rice and dal with 3 cups of water. Add grated ginger, black pepper, cumin seeds, and salt. Cook on medium heat until the rice and dal are soft and mushy, about 20-25 minutes. Stir occasionally to prevent sticking.
3. Once cooked, mash the mixture slightly and let it cool.
4. In a pan, heat some oil over medium heat. Add the chopped onion and green chilies, and sauté until the onions are translucent.
5. Mix the sautéed onion and green chilies into the cooled Pongal mixture. Add chopped coriander leaves and mix well.
6. Shape the Pongal mixture into small round patties (Vadas).
7. In a frying pan, heat oil for deep frying. Once hot, gently slide the patties into the oil and fry until golden brown on both sides, about 4-5 minutes.
8. Remove the fried Vadas and drain on paper towels to absorb excess oil. Serve hot with coconut chutney or sambar.

Nutrition

• Calories: 370
• Protein: 12 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in protein from lentils, promoting muscle health.
• High in fiber, aiding in digestion and promoting gut health.

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