Serves 4
| Ingredients |
Rice 1 cup |
Grated ginger 1 tbsp |
| Green gram dal 1/2 cup |
Black Pepper 1 tsp |
| Water about 3 cups |
Cumin seeds 1 tsp |
| Milk 1/2 cup(optional) |
Ghee 2 tbsps |
| Salt to the taste |
Broken Cashewnuts 8 |
| Curry leaves few |
|
Method
Wash rice and green gram dal together. Add 3 cups of water and pressure cook or cook till done.
Add salt, ginger, curry leaves with half cup of milk. Crush pepper and cumin seeds. Fry cashewnuts, cumin seeds and pepper in little ghee. Then pour over pongal.
Mix well and serve hot with ghee on top
NUTRIENT COMPOSITION PER SERVING
| MACRONUTRIENTS |
MICRONUTRIENTS |
| Energy (Kcal) |
230 |
Carotene ( μg ) |
61.5 |
| Protein (g) |
6.04 |
Vitamin C (mg) |
0.25 |
| Carbohydrate (g) |
28.89 |
Mg (mg) |
66.03 |
| Fat (g) |
10.08 |
Na (mg) |
12.53 |
| Fibre (g) |
0.29 |
K (mg) |
161.25 |
| Minerals (g) |
0.82 |
Mn (mg) |
0.54 |
| Calcium (mg) |
29.5 |
Zn (mg) |
0.99 |
| Phosphorus (mg) |
121 |
Cr (mg) |
0.01 |
| Iron (mg) |
1.04 |
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