A delicacy with rice and lentils that serves as the traditional festive meal for the Tamil harvest festival.
1 tsp ghee
1 cup white rice
1 tsp cumin
1 tsp black pepper
1 tsp salt
2 tsps ginger
1/2 oz coconut
1/2 cup lentils
Boil the rice and lentils together until they are soft and mushy.
In a deep pan, heat the ghee and add all the other ingredients to it. Stir fry for a minute.
Add the boiled rice and lentils into the deep pan, mix well and garnish with a few fried cashew nuts and curry leaves.
Serve hot with coconut chutney.
in 1 serving of Pongal.
, 76% carbs, 14% protein.
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