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High Protein Pongal

Serves 4

300 cal


1 scoops Origin Nutrition Vegan Protein – Unflavoured

3/4 cup short grained rice

1/4 cup plus 2 tablespoons moong dal

1 tablespoon coconut oil

1 teaspoon black peppercorns

1 teaspoon cumin seeds

1 tablespoon grated ginger

3 tablespoons raw cashewnuts

1/4 cup coconut milk 



Crush the peppercorns and cumin seeds roughly. In a pressure cooker, add in the rice, dal and 3 cups water. Close the lid and cook on a medium flame for 5-6 whistles. Remove from the flame and let the pressure come down. Once the pressure is released, mix the rice and lentils. It should be a slightly runny. Remove 1 cup of the mixture into another bowl along with the coconut milk and mix 1 scoop of Origin Nutrition unflavoured protein into it. Then add the protein mix back into the rice and dal. Taste and add salt accordingly.

In another pan, make the tempering. Heat the coconut oil and add in the cumin seeds, peppercorns and ginger. Last, scatter in the cashews and cook until golden brown. Add the tempering to the rice and dal. Mix well. Serve warm.