Ven Pongal

Name: Ven Pongal
Prep time: 4 s
Cook time: 30 s
Total time: 40 s
Yield: 4
Cuisine: Indian,Local
Ingredients: 700 milliliters Water; 200 grams Kakulu rice; 100 grams moong dal; 1 teaspoon Salt; 200 milliliters Coconut milk; 1 cube Maggi vegetable seasoning cube; 2 tablespoons Ghee; 40 grams Cashew; 8 Leafs Curry Leaves; 3 Mediums Green chilis; 2 teaspoons Cumin; 2 teaspoons Pepper; 15 grams Chopped Ginger; 1/4 teaspoon Turmeric; 15 grams Raisins

(0)

40 Min

Intermediate

Ingredients

4 Portions

700 mL

Water

200 g

White Rice

100 g

moong dal

1 tsp

Salt

200 mL

MAGGI coconut milk powder

1 cube

Maggi vegetable seasoning cube

2 tbsp

Ghee

40 g

Cashew

8 Leafs

Curry Leaves

3 Mediums

Green chilis

2 tsp

Cumin powder

2 tsp

Pepper

15 g

Ginger Paste

0.25 tsp

Turmeric powder

15 g

Raisins

Copy

Nutrition Value

Carbohydrates

47.4 g

Energy

629.1 kcal

Fats

44.3 g

Fiber

5.8 g

Protein

12.2 g

Sodium

752.5 mg

Sugars

8.4 g

Information per serving

1st Step
4 Min

Place a pan on a high heat stove and pour 750ml of water
2nd Step
6 Min

Transfer 200g of kekulu rice and 100g of moong dal to this
3rd Step
2 Min

Add 1tsp of salt, mix and close the lid while boiling
4th Step
4 Min

Pour in 200ml of coconut milk into the cooked rice and mix
5th Step
4 Min

Season with 1 vegetable seasoning cube, mix and close the lid
6th Step
6 Min

In a separate pan on heat; pour in 2 tbsp of ghee and cook 20g cashew till golden brown
7th Step
4 Min

After removing the cashew, add in 8-10nos curry leaves, 3 nos green chilli, 1 tsp cumin, 2tsp pepper corn, 15g of ginger, ¼ tsp turmeric and mix well
8th Step
4 Min

Mix in this mixture into the rice that was previously cooked and mix well
9th Step
4 Min

Top this up with 20g of cashew and 15g of raisins
10th Step
2 Min

Serve and Enjoy while warm!

1st Step of 10

: Water

Place a pan on a high heat stove and pour 750ml of water

2nd Step of 10

: White Rice, moong dal

Transfer 200g of kekulu rice and 100g of moong dal to this

3rd Step of 10

: Salt

Add 1tsp of salt, mix and close the lid while boiling

4th Step of 10

: MAGGI coconut milk powder

Pour in 200ml of coconut milk into the cooked rice and mix

5th Step of 10

: Maggi vegetable seasoning cube

Season with 1 vegetable seasoning cube, mix and close the lid

6th Step of 10

: Ghee, Cashew

In a separate pan on heat; pour in 2 tbsp of ghee and cook 20g cashew till golden brown

7th Step of 10

: Curry Leaves, Green chilis, Cumin powder, Pepper, Ginger Paste, Turmeric powder

After removing the cashew, add in 8-10nos curry leaves, 3 nos green chilli, 1 tsp cumin, 2tsp pepper corn, 15g of ginger, ¼ tsp turmeric and mix well

8th Step of 10

: White Rice

Mix in this mixture into the rice that was previously cooked and mix well

9th Step of 10

: Cashew, Raisins

Top this up with 20g of cashew and 15g of raisins

10th Step of 10

Serve and Enjoy while warm!

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Nutritional facts per serving

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Ven Pongal

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