Ministry of Curry · by Archana Mundhe★ 4.9 (16)
Ven Pongal with coconut chutney
NUTRITION · PER SERVING50M COOK
CAL 21%·PRO 21%
CARBS 59G56% OF CAL
6G FIBER0G ADDED0G INTRINSIC51G OTHER2G TOTAL SUGAR
FAT 16G35% OF CAL
9G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A South Indian savory rice and lentil porridge seasoned with cumin, curry leaves, and black pepper. Comforting and versatile across meals.
mainindiangrain bowl🥘 pressure cookergluten freevegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup short grain rice (amber more or kala jeera)
- 4 tablespoons ghee
- 2 tablespoons coarsely chopped raw cashews
- 2 teaspoons ginger (grated)
- 2 teaspoons cumin seeds
- 1 teaspoon black peppercorns
- 1 teaspoon fresh ground black pepper
- 20 curry leaves (chopped)
- ½ cup moong daal
- 2 teaspoons kosher salt
- ¼ teaspoon asafetida (hing)
- 4½ cups water
- coconut chutney
At a glance
PER SERVING · TIME 50M
CAL 21%·PRO 21%
CARBS 59G56% OF CAL
6G FIBER0G ADDED0G INTRINSIC51G OTHER2G TOTAL SUGAR
FAT 16G35% OF CAL
9G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 902mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 477mg
- Calcium
- 66mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 902MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.