Low Iodine Vegan Pongal
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Learn more →Ingredients
4 servings
For the pongal
- 1 cup short-grain white rice
- ½ cup split yellow moong dal (split mung beans, hulled)
- 4 cups water
- 1 tsp salt
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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