Dr. Padma Garvey
The plant-based Doctor Mom
Polligum (South Indian mung dal and rice) or can use millet
Lentils for breakfast???? It sounds odd but Indians have lentils for breakfast all the time. They prepare lentils as sponge cakes called idlis, as crepes called dosas, and a rice dish called polligum or pongal. Here is a great recipe, especially if you are a runner.
Mung dal and rice: (polligum)
In a small skillet, add one teaspoon of oil and heat to medium. To oil add 1/3 cup chopped raw unsalted cashews. Just as cashews are starting to brown, add 1/2 inch crushed ginger, and one chopped jalapeno, one teaspoon cumin seeds and one teaspoon of whole black peppercorns. Sauté until cashews have browned nicely and set aside.
In a blender, add 1/4 cup of shredded, unsweetened coconut with two cups of coconut water and two cups of water. In a pressure cooker, add two cups of brown rice or millet, the contents of the blender, and 3/4 cup of yellow mung dal, and the contents of the skillet. Cook under high pressure for 15 minutes.
Remove from the pressure cooker and one 1/2 teaspoon of turmeric and salt to taste. Mix well.