Ven Pongal
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A South Indian breakfast dish combining rice and lentils cooked with curry leaves, cumin, and black pepper. Warm and satisfying, it's traditionally served with sambar and chutney.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup Short grain Rice (I used sona masoori rice )
- 1/2 cup Split Yellow Lentils (Moong Dal)
- 3 tablespoon Ghee or Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Black Peppercorns (whole or lightly crushed)
- 1/8 teaspoon Asafoetida (Hing) (optional, skip for gluten-free)
- 10-12 Cashews
- 10-12 leaves Curry Leaves (Kadi Patta)
- 2 Green chili pepper (slit into 2, optional, adjust to taste )
- 2 teaspoon Ginger (finely chopped )
- 5 cups Water
- 1.5 teaspoon Salt
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 894mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 54mg
- Calcium
- 28mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 894MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.