Rice And Lentils With Curry Leaves And Ginger (Ven Pongal) Recipe

Name: Rice And Lentils With Curry Leaves And Ginger (Ven Pongal)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 teaspoon canola oil; 2 teaspoons cumin seeds; 1 teaspoon black peppercorns; 1/2 cup dried small red lentils; 4 cups water; 1 cup long-grain rice; 3/4 teaspoon kosher salt; 1/2 teaspoon ground turmeric; 1/4 cup finely chopped fresh cilantro; 2 tablespoons (1-inch) julienne-sliced peeled fresh ginger; 1 tablespoon clarified butter; 12 medium-sized fresh curry leaves

Servings: persons

1/4 teaspoon canola oil
2 teaspoons cumin seeds
1 teaspoon black peppercorns
1/2 cup dried small red lentils
4 cups water
1 cup long-grain rice
3/4 teaspoon kosher salt
1/2 teaspoon ground turmeric
1/4 cup finely chopped fresh cilantro
2 tablespoons (1-inch) julienne-sliced peeled fresh ginger
1 tablespoon clarified butter
12 medium-sized fresh curry leaves

1
Heat oil in a small saucepan over medium-high heat. Add cumin seeds and peppercorns to pan. Cook 30 seconds or until cumin turns reddish brown, stirring constantly. Transfer to a mortar; let cool. Crush cumin mixture with a pestle until coarsely ground.
2
Rinse lentils in a sieve under cold running water until water runs clear. Combine lentils, 4 cups water, and rice in a large saucepan; bring to a boil. Stir in cumin mixture, salt, and turmeric; cook 5 minutes, stirring occasionally. Cover, reduce heat to low, and cook 10 minutes, stirring once. Remove from heat and let stand, covered, 10 minutes. Stir in cilantro and remaining ingredients. Serve immediately.

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 teaspoon canola oil, 2 teaspoons cumin seeds, 1 teaspoon black peppercorns, 1/2 cup dried small red lentils, and more.

Yes, Rice And Lentils With Curry Leaves And Ginger (Ven Pongal) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice And Lentils With Curry Leaves And Ginger (Ven Pongal)

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