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