Venpongal (pulse-rice Preparation)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Indian | 6 | Servings |
INGREDIENTS
| 1 1/2 | c | Rice, cleaned & washed |
| 3/4 | c | Moong dal |
| 12 | Black peppercorns | |
| 1 | t | Cumin seeds |
| 1/2 | c | Ghee |
| 8 | Cashewnuts, broken | |
| 3 | Sprigs curry leaves, cleaned | |
| & chopped | ||
| Salt, to taste |
INSTRUCTIONS
Roast moong dal in 1 tablespoon of ghee till pink in color. Cook it along with rice till done. Fry cashewnuts and curry leaves in ghee. When rice is still hot, add cumin seeds, black peppercorns, salt, cashewnuts and ghee. Mix well and serve hot with chutney. From: Southern Delights (Recipes To Remember From Palakkad) by Parwathy Akhileswaran Recipe by: Southern Delights by Parwathy Akhileswaran Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on Feb 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 53
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 49.5mg
Potassium: 21.9mg
Carbohydrates: 11.4g
Fiber: <1g
Sugar: <1g
Protein: 1.1g