Tamil Nadu Recipes
 
Venn Pongal  
   
Serves 4

Ingredients

Rice 2 cups

Moong dhall 1/2 cup

Hing a small pinch

Curry leaves

Cashews

Pepper 1/2 t.spoon

Cumin seeds 1/2 t.spoon

Ginger a small piece finely chopped

Ghee 1/2 t.spoon

Salt 1 t.spoon


Method
Cook rice, moong dhall and turmeric powder with extra water and keep it aside. Fry pepper, cumin seeds, hing, curry leaves, and ginger in 2 t.spoons ghee, and add this to the above pongal. Fry cashews in 1 t.spoon ghee and add to the above. Add salt and remaining ghee and mix everything well.

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 247 Carotene ( μg) 9.63
Protein (g) 7.55 Vitamin C  (mg) 0.0
Carbohydrate (g) 47.86 Mg  (mg) 82.76
Fat (g) 2.76 Na  (mg) 3.4
Fibre (g) 0.3 K  (mg) 143.75
Minerals (g) 0.87 Mn  (mg) 0.563
Calcium  (mg) 17.13 Zn  (mg) 1.37
Phosphorus  (mg) 153.88 Cr  (mg) 0.012
Iron  (mg) 1.17