Vegan Venn Pongal

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Easy

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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
  • 1 tsp - canola oil
  • 1/2 cup - coconut milk
  • Salt to taste

How to Make Vegan Venn Pongal

  • 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 Courtesy: Holy Cow Vegan

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