ReceptnaptárPongal (spiced rice and mung bean porridge)
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
Tap a step once you've finished it.
- Toast the rice and mung beans in a dry pan for 1 minute each, then rinse.
- Cook them in a pot with the water and salt for about 25 minutes (brown rice takes longer), stirring now and then until it turns into a creamy porridge.
- Meanwhile fry the cumin, pepper, ginger and cashews in the olive oil together with the leaf.
- Pour the spiced oil over the finished porridge and stir it in.
- Serve hot; it keeps 3 days in the fridge and is reheated with a little water.
A Receptnaptár original recipe. Calories and protein are estimated.
Similar recipes
- Khichdi (rice and lentil porridge) · Indian
- Sindhi pulao (fried onion spiced rice with cashews) · Indian
- Spiced basmati rice with tofu, almonds and raisins · Chinese
- South Indian coconut rice with mustard seeds and cashews · Indian
- Cumin basmati rice with raisins and cashews · Indian
- Southwestern black beans and rice · American
More indian ideas
- Poha (flattened rice with onion and peanuts)
- Upma (savoury semolina with vegetables)
- Idli with sambar and coconut chutney
- Uttapam (onion and chilli rice pancake)
- Aloo paratha (potato-stuffed flatbread)
- Sabudana khichdi (tapioca pearl breakfast)
- Besan chilla (chickpea flour pancakes)
- Masala omelette (spiced Indian omelette)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings