Ingredients
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1
-
1/2
-
1 1/2
-
1 1/2
-
12
-
1/2
-
1
-
1/4
-
4 - 5
-
-
-
-
-
-
Directions
Venn Pongal,This is a spicy rice and lentil Indian dish. In the south of India, you eat this to celebrate the harvest. It comes from a cookbook called Cook and See that I got on a trip to India. Very hard for most Americans to dicepher the instructions so I’m writing it out in a more user-friendly way.,This is a spicy rice and lentil Indian dish. In the south of India, you eat this to celebrate the harvest. It comes from a cookbook called Cook and See that I got on a trip to India. Very hard for most Americans to dicepher the instructions so I’m writing it out in a more user-friendly way.
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Steps
|
1
Done
|
Dry Fry the Green Gram Dal Lightly. |
|
2
Done
|
Put the Dal, Salt and Rice in 3 Cups Water and Bring to a Boil, Stirring Often. Cover and Cook About 20 Minutes, Stirring Often Until Rice Is Soft and Water Is Absorbed. |
|
3
Done
|
Make a Course Powder of the Cumin Seeds and Black Pepper Either in a Morter and Pestle or a Spice Grinder (use a Magic Bullet). |
|
4
Done
|
in a Pan, Heat Ghee or Butter, Fry the Cashews Lightly and Add the Spice Powder Until It Is Scalded. Add the Ginger and Scald a Bit More. |
|
5
Done
|
Pour the Mixture Into the Rice and Stir Well. Optionally, Curry Leaves May Be Added. |
