Savory Pongal (Ven Pongal)


Photo: Southern Fried Curry
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Ingredients

2 cups cooked brown rice
1 cup cooked moong dal (other lentils that break down when cooked would be OK)
salt
4 tablespoons ghee, divided
1 small a dozen curry leaves, or six large
1 tablespoon scant ground cumin
1/2 teaspoon freshly ground black pepper

Preparation

1
In a large bowl mix together the rice and dal, adding salt to taste.
2
Add a little water if the mixture is too dry and stiff to mix.
3
In a small saucepan on medium high heat, melt two tablespoons of the ghee, then add the curry leaves and fry them until they begin to give off their fragrance.
4
Take the saucepan off the heat and add the cumin and pepper, and let it sizzle for five or six seconds.
5
Then quickly pour the contents of the saucepan onto the rice and lentils and mix everything together, along with two additional tablespoons of ghee.
6
Add more salt if needed.
7
This serves a family of four, meaning two kids and two adults. If you're really hungry or are serving all grown-ups, I'd double the recipe.
8
Leftovers keep well and taste even better the next day.
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Yield:

16.0 servings

Added:

Thursday, February 3, 2011 - 7:20am

Creator:

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