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Vegan Venn Pongal

Vegan Venn Pongal:
Course: Side
Cuisine: Indian
Author: Vaishali

Ingredients

  • 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

Instructions

  • Cook the rice and mung lentils together, preferably in a pressure cooker or rice cooker, until soft.
  • Heat the oil in a skillet. On medium-low heat, add the cumin seeds, pepper and ginger and stir for a minute.
  • Add the nuts and stir until lightly golden.
  • Add the rice-lentil mixture. Stir and add some water if it is too dry.
  • Add the coconut milk and salt to taste.
  • Stir thoroughly until the rice is soft and creamy in texture, about a minute or two.
  • Serve hot with gotsu (recipe below)