Khara Pongal
Serves 4
| Ingredients |
| Rice 1 cup |
Grated ginger 1 tbsp |
| Green gram dal 1/2 cup |
Black Pepper 1 tsp |
| Water about 3 cups |
Cumin seeds 1 tsp |
| Milk 1/2 cup (optional) |
Ghee 2 tbsps |
| Salt to the taste |
Broken Cashewnuts 8 |
| Curry leaves few |
|
Method
- Wash rice and green gram dal together. Add 3 cups of water and pressure cook or cook till done.
- Add salt, ginger, curry leaves with half cup of milk. Crush pepper and cumin seeds.
- Fry cashewnuts, cumin seeds and pepper in little ghee. Then pour over pongal.
Mix well and serve hot with ghee on top.
| Nutrient Composition Per Serving |
| MACRONUTRIENTS |
MICRONUTRIENTS
|
| Energy (Kcal) |
230 |
Carotene (μg) |
61.5 |
| Protein (g) |
6.04 |
Vitamin C (mg) |
0.25 |
| Carbohydrate (g) |
28.89 |
Mg (mg) |
66.03 |
| Fat (g) |
10.08 |
Na (mg) |
12.53 |
| Fibre (g) |
0.29 |
K (mg) |
161.25 |
| Minerals (g) |
0.82 |
Mn (mg) |
0.54 |
| Calcium (mg) |
29.5 |
Zn (mg) |
0.99 |
| Phosphorus (mg) |
121 |
Cr (mg) |
0.01 |
| Iron (mg) |
1.04 |
|
|