Pongal with Ghee

Pongal with Ghee is a comforting South Indian dish made from rice and lentils, flavored with aromatic spices and enriched with ghee. It's a wholesome and nutritious supper option that promotes digestive health and provides sustained energy.

Ingredients

• Rice - 1 cup
• Moong dal (split yellow lentils) - 1/4 cup
• Ghee - 2 tablespoons
• Cumin seeds - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Ginger (grated) - 1 teaspoon
• Cashews - 2 tablespoons
• Salt - to taste
• Water - 3 cups
• Curry leaves - a few

Steps

1. Rinse the rice and moong dal together under running water until the water runs clear.
2. In a pot, add the rinsed rice and moong dal along with 3 cups of water. Bring it to a boil.
3. Once boiling, reduce the heat to low, cover, and let it simmer for about 20 minutes or until both rice and dal are cooked and soft.
4. In a separate small pan, heat the ghee over medium heat. Add cumin seeds, black pepper, and grated ginger, and sauté for 1-2 minutes until fragrant.
5. Add the cashews and curry leaves to the ghee, and fry until the cashews are golden brown.
6. Once the rice and dal are cooked, gently fold in the ghee mixture and add salt to taste. Stir well to combine.
7. Serve hot, garnished with additional ghee if desired.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 55 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 200 mg
• Cholesterol: 10 mg
• Total Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in protein and fiber, promoting digestive health.
• Provides sustained energy and is easy to digest.

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