Vegan Venn Pongal
Vegan Venn Pongal:
Course: Side
Cuisine: Indian
Author: Vaishali Honawar
  • 1 cup rice
  • 1 cup mung lentils (mung dal)
  • 1 tsp cumin seeds , crushed
  • 1 tsp black pepper , crushed
  • 1 tbsp ginger , grated
  • 2 tbsp chopped cashewnuts or peanuts (cashewnuts are the traditional choice, but I substitute with peanuts sometimes)
  • 1 tsp canola oil
  • 1/2 cup coconut milk
  • Salt to taste
  1. Cook the rice and mung lentils together, preferably in a pressure cooker or rice cooker, until soft.
  2. Heat the oil in a skillet. On medium-low heat, add the cumin seeds, pepper and ginger and stir for a minute.
  3. Add the nuts and stir until lightly golden.
  4. Add the rice-lentil mixture. Stir and add some water if it is too dry.
  5. Add the coconut milk and salt to taste.
  6. Stir thoroughly until the rice is soft and creamy in texture, about a minute or two.
  7. Serve hot with gotsu (recipe below)