Breakfast · South Indian · 10 min
Ven Pongal with Cashew Tempering and Coconut Chutney
- Calories
- 501
- Protein
- 42g
- Carbs
- 50g
- Fat
- 16g
Ingredients
- 43.8 g Short-grain rice, cooked
- 51.9 g Moong dal, cooked
- 108.7 g Turkey, ground, cooked
- 17.3 g Almonds, slivered
- 8.0 g Spinach, fresh
- 70.4 g Coconut milk (canned, light, for chutney base)
Method
- 01In a heavy-bottomed pot, combine the cooked rice and moong dal with a splash of water, simmering until they meld into a creamy, porridge-like consistency. Fold in the fresh spinach until just wilted.
- 02In a small skillet, heat a teaspoon of oil and bloom 1 tsp of whole cumin seeds and 1/2 tsp of crushed black peppercorns until fragrant and popping. Add the ground turkey and sauté until golden and cooked through, ensuring it is well-seasoned with salt.
- 03Toast the slivered almonds in the same skillet until lightly browned and nutty in aroma.
- 04Prepare a quick chutney by whisking the light coconut milk with a squeeze of lime and a pinch of salt.
- 05To serve, mound the creamy rice-dal mixture in a warm bowl. Top with the spiced turkey, toasted almonds, and a drizzle of the coconut chutney. Garnish with fresh curry leaves if available for that authentic temple-style finish.
Cook it with the whole plan around it
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