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Receta Dal And Rice Ven Pongal, The Centerpiece Of A Meatless Feast
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Ingredientes
- In a heavy skillet or saucepan, dry roast 1 cup of rice for about 5 minutes. Set it aside
- 4 and 1/2 cups of water
- 1/2 tsp of turmeric
- Meanwhile, make a spice powder. In a spice blender or food processor, grind up:
- 1 tsp of cumin seeds
- 1 tsp black peppercorns
- Set the spice powder aside.
- In a small heavy skillet melt 2 Tbs of unsalted butter. When the butter is hot and foamy toss in:
- 2 Tbs of cashews split in half
- Saute them until they're lightly browned. Set them aside.
- Once the rice and dal are done, heat 2 Tbs of unsalted butter in a small heavy pan and toss in:
- The ground cumin and peppercorns
- A 1 inch piece of grated fresh ginger
View Full Recipe at The Colors Of Indian Cooking
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 5g | |
| Calories 17 | |
| Calories from Fat 5 | 29% |
| Total Fat 0.64g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 92mg | 3% |
| Total Carbs 3.0g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.1g | 0% |
| Protein 0.69g | 1% |
