Low Sodium Vegan Pongal

Total time45 min

Prep time10 min

Cook time35 min

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Ingredients

4 servings

For the pongal

1 cup short-grain white rice
RiceSelect Sushi Rice In Jar - 32 Oz Mahatma Gluten-Free Short Grain Sushi Rice Ocean's Halo Sticky Rice, 32 oz La Preferida® Fancy Pearl Rice Tamanishiki Rice Super Premium Short Grain - 15 Lb
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½ cup split yellow moong dal (split mung beans, hulled)
4 cups water
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the tempering

2 tbsp coconut oil
1 tsp cumin seeds
1 tsp whole black peppercorns, coarsely crushed
1 tsp fresh ginger, finely grated
10 fresh curry leaves
2 dried red chilies
¼ cup raw cashews
¼ tsp asafoetida (hing)
1 tbsp vegan butter

Instructions

1
Rinse the rice and moong dal together in a fine-mesh strainer under cold running water until the water runs mostly clear, about 30 seconds.
2
Combine the rinsed rice and dal with 4 cups of water and 1 tsp salt in a large saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 25–30 minutes, stirring every 8–10 minutes, until the mixture is thick, porridge-like, and the rice and dal have broken down and are no longer distinct — the consistency should be soft enough to fall from a spoon in a slow, heavy ribbon.

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