Rice and Lentils with Curry Leaves and Ginger (Ven Pongal)

Name: Rice and Lentils with Curry Leaves and Ginger (Ven Pongal)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 1 teaspoon black peppercorns; 0 teaspoons canola oil; 1 Tbsp clarified butter; 2 teaspoons cumin seeds; 12 mediums fresh curry leaves; 59 milliliters finely chopped fresh cilantro; 2 Tbsps (1-inch) julienne-sliced peeled fresh ginger; 1 teaspoons ground turmeric; 1 teaspoons kosher salt; 118 milliliters dried small red lentils; 237 milliliters long-grain rice; 946 milliliters water

The recipe Rice and Lentils with Curry Leaves and Ginger (Ven Pongal) is ready in approximately 45 minutes and is definitely an awesome gluten free and vegetarian option for lovers of Indian food. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains approximately 5g of protein, 2g of fat, and

Instructions

Heat oil in a small saucepan over medium-high heat.

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Cooking Oil

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Sauce Pan

Add cumin seeds and peppercorns to pan. Cook 30 seconds or until cumin turns reddish brown, stirring constantly.

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Cumin

Peppercorns

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Frying Pan

Transfer to a mortar; let cool. Crush cumin mixture with a pestle until coarsely ground.

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Cumin

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Mortar And Pestle

Rinse lentils in a sieve under cold running water until water runs clear.

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Lentils

Water

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Sieve

Combine lentils, 4 cups water, and rice in a large saucepan; bring to a boil. Stir in cumin mixture, salt, and turmeric; cook 5 minutes, stirring occasionally. Cover, reduce heat to low, and cook 10 minutes, stirring once.

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Turmeric

Lentils

Cumin

Water

Rice

Salt

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Sauce Pan

Remove from heat and let stand, covered, 10 minutes. Stir in cilantro and remaining ingredients.

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Cilantro

Serve immediately.

Equipment

Ingredients

Servings:

1teaspoon

black peppercorns 0teaspoons

canola oil 1Tbsp

clarified butter 2teaspoons

cumin seeds 12mediums

fresh curry leaves 59milliliters

finely chopped fresh cilantro 2Tbsps

(1-inch) julienne-sliced peeled fresh ginger 1teaspoons

ground turmeric 1teaspoons

kosher salt 118milliliters

dried small red lentils 237milliliters

long-grain rice 946milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Field Recordings Chenin Blanc. It has 4.1 out of 5 stars and a bottle costs about 19 dollars.