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

  • SFFoodie Posted: 05/28/12
    Worthy of a Special Occasion

    Needed a ton more salt but otherwise it was delicious. I added the ginger and curry leaves with the lentils and rice at the beginning, since stirring it in at the end and eating them raw didn't sound good. I think cooking it at the beginning added flavor. I may add a serrano next time for some heat. I served it with roti for a filling lunch, and it would probably go well with Indian spinach (saag).

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