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

Indian cooks use ghee, clarified butter cooked until browned and nutty. Visit CookingLight.com for a recipe to prepare clarified butter.


8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional 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


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


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.

Raghavan Iyer,

Cooking Light

May 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note