Creamy South Indian Veg Pongal Recipe

About this recipe

Creamy South Indian Veg Pongal is a comforting and wholesome dish, perfect for breakfast. Made with a combination of short-grain rice, split green gram (moong dal), and a medley of aromatic spices, this dish is rich in flavor and has a creamy texture. Tempered with curry leaves, black pepper, and cashews, it delivers a burst of flavor in every bite while maintaining a balanced spice level. Served hot with coconut chutney or sambar, it is a heartwarming meal for the entire family.

Ingredients

• 200 ml Ghee
• 25 g Whole Black Pepper
• 100 g Kaju Kani
• loose Ginger
• 1 kg Yellow Moong Dal
• 50 g Asafoetida Powder
• medium Chilli Green Long
• 100 g Curry Leaves
• 1 kg Idli Rice
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Wash the rice and moong dal thoroughly under running water and soak them together for 20 minutes. Drain and set aside.
2. 2. Heat 1 tbsp of ghee in a pressure cooker over medium heat. Add cumin seeds, black peppercorns, and cashews, and sauté until the cashews turn golden brown.
3. 3. Add curry leaves, green chilies, grated ginger, and asafoetida, stirring until aromatic.
4. 4. Add the soaked rice and moong dal to the cooker, then mix in turmeric powder and salt. Stir well to combine.
5. 5. Pour in enough water to achieve a creamy consistency (approximately 4 cups). Secure the lid and cook on medium heat for 2-3 whistles.
6. 6. Once the pressure releases naturally, open the lid and gently mix to achieve a creamy texture. Adjust salt if needed.
7. 7. Heat the remaining 1 tbsp of ghee and drizzle over the pongal for enhanced flavor. Serve hot with coconut chutney or sambar.