Ven Pongal Recipe | Khara Pongal | Ghee Pongal
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (26)

Ven Pongal Recipe | Khara Pongal | Ghee Pongal

NUTRITION · PER SERVING25M COOK
CAL 16%·PRO 17%
CARBS 41G51% OF CAL
6G FIBER34G OTHER1G TOTAL SUGAR
FAT 15G40% OF CAL
8G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

South Indian savory rice and lentil porridge flavored with cumin, ginger, and curry leaves, finished with ghee. Soft and comforting with aromatic spices. Works for any meal.

mainindiangrain bowlbeansgluten freevegetarian
View the full recipe on Dassana's Veg Recipes →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 3
  • ½ cup rice (- any medium to short grained or regular rice, 100 grams)
  • ¼ cup moong dal (or 60 grams, hulled and split mung lentils)
  • ½ teaspoon cumin seeds (- lightly crushed)
  • ⅛ teaspoon asafoetida ((hing))
  • 1 inch ginger (- chopped or 1 teaspoon heaped chopped ginger)
  • 3 to 3.25 cups water (or add as required)
  • salt (as required)
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns (whole or crushed, you can also add ½ teaspoon black pepper)
  • 1 sprig curry leaves (or 10 to 12 small to medium curry leaves)
  • 10 to 12 cashews (- whole or halved)
  • 2 to 3 tablespoons ghee ((clarified butter))
PREP
5M
SODIUM
402MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.