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
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Open the appInstructions
Step 1
Rinse rice and lentils separately under cold water until water runs clear, ~2 minutes total.
Step 2
Heat 1 tbsp oil in a large pot over medium. Toast cashews until golden, ~2 minutes, then set aside.
Step 3
Add rice and lentils to the same pot. Stir for 60 seconds until lightly toasted and fragrant.
Step 4
Pour in coconut milk and broth. Bring to a boil, then lower heat to medium-low and cover.
Step 5
Simmer covered until rice and lentils break down and mixture is creamy, about 12 minutes.
Step 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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