Venn Pongal
Serves 4
| Ingredients | |
|---|---|
| Rice 2 cups | Moong dal 1/2 cup |
| Hing a small pinch | Curry leaves |
| Cashews | Pepper 1/2 t.spoon |
| Cumin seeds 1/2 t.spoon | Ginger a small piece finely chopped |
| Ghee 1/2 t.spoon | Salt 1 t.spoon |
Method
- Cook rice, moong dal and turmeric powder with extra water and keep it aside.
- Fry pepper, cumin seeds, hing, curry leaves, and ginger in 2 t.spoons ghee, and add this to the above pongal.
- Fry cashews in 1 t.spoon ghee and add to the above. Add salt and remaining ghee and mix everything well.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 247 | Carotene (μg) | 9.63 |
| Protein (g) | 7.55 | Vitamin C (mg) | 0.0 |
| Carbohydrate (g) | 47.86 | Mg (mg) | 82.76 |
| Fat (g) | 2.76 | Na (mg) | 3.4 |
| Fibre (g) | 0.3 | K (mg) | 143.75 |
| Minerals (g) | 0.87 | Mn (mg) | 0.563 |
| Calcium (mg) | 17.13 | Zn (mg) | 1.37 |
| Phosphorus (mg) | 153.88 | Cr (mg) | 0.012 |
| Iron (mg) | 1.17 | ||