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Rice and Lentils with Curry Leaves and Ginger (Ven Pongal)

Yield 8 servings (serving size: 1/2 cup)
Indian cooks use ghee, clarified butter cooked until browned and nutty. Visit CookingLight.com for a recipe to prepare clarified butter.

Ingredients

  • 1/4 teaspoon canola oil
  • 2 teaspoons cumin seeds
  • 1 teaspoon black peppercorns
  • 1/2 cup dried small red lentils
  • 4 cups water
  • 1 cup long-grain rice
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground turmeric
  • 1/4 cup finely chopped fresh cilantro
  • 2 tablespoons (1-inch) julienne-sliced peeled fresh ginger
  • 1 tablespoon clarified butter
  • 12 medium-sized fresh curry leaves

Nutrition Information

  • calories 121
  • caloriesfromfat 17 %
  • fat 2.3 g
  • satfat 1.2 g
  • monofat 0.2 g
  • polyfat 0.1 g
  • protein 3 g
  • carbohydrate 21.6 g
  • fiber 1.5 g
  • cholesterol 5 mg
  • iron 0.9 mg
  • sodium 183 mg
  • calcium 27 mg

How to Make It

  1. Heat oil in a small saucepan over medium-high heat. Add cumin seeds and peppercorns to pan. Cook 30 seconds or until cumin turns reddish brown, stirring constantly. Transfer to a mortar; let cool. Crush cumin mixture with a pestle until coarsely ground.

  2. Rinse lentils in a sieve under cold running water until water runs clear. Combine lentils, 4 cups water, and rice in a large saucepan; bring to a boil. Stir in cumin mixture, salt, and turmeric; cook 5 minutes, stirring occasionally. Cover, reduce heat to low, and cook 10 minutes, stirring once. Remove from heat and let stand, covered, 10 minutes. Stir in cilantro and remaining ingredients. Serve immediately.