Ven Pongal
A hearty dish made from legumes or lentils with an aromatic spiced tempering.
Ingredienti
- riso300 g
- mung dal150 g
- ghee2 cucchiaio
- pepe nero in grani1 cucchiaino
- cumino macinato1 cucchiaino
- anacardi60 g
- foglie di curry10 pz
- sale1 cucchiaino
Istruzioni
Rinse the legumes or lentils from the recipe until the water runs clear.
Cook them in water until soft, skimming off the foam and maintaining a gentle simmer.
Separately prepare a spiced tempering from fat, onion or garlic, and the spices specified in the recipe.
Add the tempering to the cooked base and stir to a creamy consistency.
Cook for a few more minutes so the spices bloom and the flavour evens out.
Serve with rice, flatbread, or a yogurt garnish if specified in the recipe.
Altre ricette
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