Breakfast · Indian · 10 min
Ven Pongal with Cashews, Curry Leaves, and Coconut Chutney
- Calories
- 501
- Protein
- 36g
- Carbs
- 46g
- Fat
- 22g
Ingredients
- 34.0 g Moong dal (split yellow mung beans)
- 26.2 g Short-grain white rice
- 113.7 g Turkey, ground (lean)
- 17.3 g Almonds, sliced
- 57.8 ml Coconut milk (canned, lite)
Method
- 01Rinse the moong dal and rice together under cold water until the water runs clear.
- 02In a heavy-bottomed pot, simmer the dal and rice in 450ml of water until completely soft and porridge-like, about 20 minutes.
- 03While the grains simmer, brown the ground turkey in a separate small skillet until cooked through and slightly crisp.
- 04In a small metal ladle or tempering pan, heat a touch of oil. Add mustard seeds, fresh curry leaves, and cracked black peppercorns. When the seeds pop and the leaves turn fragrant, pour this 'tadka' over the cooked porridge.
- 05Fold in the cooked turkey and the lite coconut milk to add creaminess.
- 06Serve warm in a bowl, garnished with the toasted sliced almonds for a necessary crunch, mimicking the traditional texture of cashews.
Cook it with the whole plan around it
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