Venn Pongal Recipe

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Venn Pongal
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Ingredients:

Directions:

  1. Dry fry the green gram dal lightly.
  2. Put the dal, salt and rice in 3 cups water and bring to a boil, stirring often. Cover and cook about 20 minutes, stirring often until rice is soft and water is absorbed.
  3. Make a course powder of the cumin seeds and black pepper either in a morter and pestle or a spice grinder (I use a Magic Bullet).
  4. In a pan, heat ghee or butter, fry the cashews lightly and add the spice powder until it is scalded. Add the ginger and scald a bit more.
  5. Pour the mixture into the rice and stir well. Optionally, curry leaves may be added.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 373.55 Kcal (1564 kJ)
Calories from fat 128.96 Kcal
% Daily Value*
Total Fat 14.33g 22%
Cholesterol 31.3mg 10%
Sodium 619.55mg 26%
Potassium 63.53mg 1%
Total Carbs 52.28g 17%
Sugars 0.94g 4%
Dietary Fiber 5.9g 24%
Protein 9.04g 18%
Vitamin C 0.4mg 1%
Vitamin A 0.1mg 5%
Iron 3.1mg 17%
Calcium 39.5mg 4%
Amount Per 100 g
Calories 386.3 Kcal (1617 kJ)
Calories from fat 133.36 Kcal
% Daily Value*
Total Fat 14.82g 22%
Cholesterol 32.37mg 10%
Sodium 640.7mg 26%
Potassium 65.7mg 1%
Total Carbs 54.07g 17%
Sugars 0.97g 4%
Dietary Fiber 6.1g 24%
Protein 9.35g 18%
Vitamin C 0.4mg 1%
Vitamin A 0.1mg 5%
Iron 3.2mg 17%
Calcium 40.9mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.9
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • high fiber

Bad Points

  • High in Sodium

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