Coconut Pongal
Creamy, one-pot rice and lentil porridge spiked with coconut milk and black pepper. Finish with cashews and curry leaves for that essential crunch and aromatics.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 11g
Ingredients
- ¾ cup white rice (basmati or jasmine)
- ⅓ cup yellow or red lentils (moong dal or masoor dal)
- ⅔ cup coconut milk (full-fat)
- 1.5 cup vegetable broth
- ¼ cup raw cashews (roughly chopped)
- 10 leaves curry leaves (fresh), roughly chopped
Instructions
- 1
Rinse rice and lentils separately under cold water until water runs clear, ~2 minutes total.
- 2
Heat 1 tbsp oil in a large pot over medium. Toast cashews until golden, ~2 minutes, then set aside.
- 3
Add rice and lentils to the same pot. Stir for 60 seconds until lightly toasted and fragrant.
- 4
Pour in coconut milk and broth. Bring to a boil, then lower heat to medium-low and cover.
- 5
Simmer covered until rice and lentils break down and mixture is creamy, about 12 minutes.
- 6
Stir in salt, black pepper, toasted cashews, and curry leaves. Serve hot in a bowl.
Tools you’ll need
- large pot with lid
- wooden spoon
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