Breakfast · South Indian · 10 min
Ven Pongal with Cashews, Black Pepper, and Ginger
- Calories
- 513
- Protein
- 22g
- Carbs
- 64g
- Fat
- 16g
Ingredients
- 40.3 g mung bean
- 25 g short-grain white rice
- 350 ml water
- 145.9 g spinach
- 0.5 tsp salt
- 7.9 g ghee butter
- 32.8 g cashews
- 1 tbsp ginger
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 10 each curry leaves
Method
- 01Rinse the split yellow mung beans and short-grain white rice until the water runs clear.
- 02In a heavy-bottomed pot, combine the rinsed rice, mung beans, water, and salt. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, stirring occasionally, until soft and porridge-like.
- 03Heat ghee in a small pan over medium heat. Add cumin seeds and cracked black peppercorns, allowing them to sizzle for 30 seconds.
- 04Add the minced ginger, fresh curry leaves, and chopped cashews to the ghee. Sauté until cashews turn golden brown and fragrant.
- 05Fold the fresh spinach into the cooked rice and dal mixture, stirring until the spinach is fully wilted.
- 06Pour the hot spiced ghee tempering directly over the pongal. Stir once to combine and serve warm.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
