Venpongal

Green gram or moong dal is a favored food of sadhus because it is very sattwic. And I love it! I keep making different preparations with green gram so that I can have it more often. Once cooked, the green gram is sweet and soft in texture, and it is easily digested, so it doesn't produce flatulence like many other legumes. Because of the high amount of fiber, green gram is considered low-glycemic. It digests slowly and gradually releases glucose into your bloodstream, stabilizing your blood sugar. 

The green gram is popular as the perfect food for reducing weight. It is recommended as a food replacement in many slimming programs, as it has a very low fat content. It is a rich source of protein and fiber, which helps one to lower the high cholesterol level in the blood system.  It has been used for detoxifying purposes for thousands of years in both Ayurvedic and Traditional Chinese medicine.

Ingredients:

Rice     - 100 gms

Moong dal        -50 gms

Water   -3 ½ cups

Salt to taste

Ghee    - 2 tbsps

Jeera, roughly powdered           -1 tsp

Black pepper, roughly ground   - ½ tsp

Ginger finely cut            - 2 tsp

Cashew nuts     - 1 tbsp

 Method:

The moong dal has to be roasted in one tablespoon ghee. So I wash the dal and spread out on a plate for about half hour to let it dry. Pour one tablespoon of ghee into the pressure cooker, add the moong dal and roast it for some time. Add the washed rice, water, salt and pressure cook for six minutes. Cool and open the cooker.

Heat a tablespoon of ghee, add the cut ginger. After about half a minute, add the cashews, when they slightly brown, add the jeera and pepper powders. Stir, and pour over the cooked rice dal mixture. Mix well and serve with pickle, papad and curds.