Rice and Lentils with Curry Leaves and Ginger (Ven Pongal) |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Indian cooks use ghee, clarified butter cooked until browned and nutty. Visit for a recipe to prepare clarified butter. Ingredients:
1/4 teaspoon canola oil |
2 teaspoons cumin seeds |
1 teaspoon black peppercorns |
1/2 cup dried small red lentils |
4 cups water |
1 cup long-grain rice |
3/4 teaspoon kosher salt |
1/2 teaspoon ground turmeric |
1/4 cup finely chopped fresh cilantro |
2 tablespoons (1-inch) julienne-sliced peeled fresh ginger |
1 tablespoon clarified butter |
12 medium-sized fresh curry leaves |
Directions:
1. Heat oil in a small saucepan over medium-high heat. Add cumin seeds and peppercorns to pan. Cook 30 seconds or until cumin turns reddish brown, stirring constantly. Transfer to a mortar; let cool. Crush cumin mixture with a pestle until coarsely ground.
2. Rinse lentils in a sieve under cold running water until water runs clear. 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. Remove from heat and let stand, covered, 10 minutes. Stir in cilantro and remaining ingredients. Serve immediately.
|
|