Savory Pongal (Ven Pongal)

1. 1

   In a large bowl mix together the rice and dal, adding salt to taste.

2. 2

   Add a little water if the mixture is too dry and stiff to mix.

3. 3

   In a small saucepan on medium high heat, melt two tablespoons of the ghee, then add the curry leaves and fry them until they begin to give off their fragrance.

4. 4

   Take the saucepan off the heat and add the cumin and pepper, and let it sizzle for five or six seconds.

5. 5

   Then quickly pour the contents of the saucepan onto the rice and lentils and mix everything together, along with two additional tablespoons of ghee.

6. 6

   Add more salt if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.