Golden Coconut Vegetable Pongal Recipe

About this recipe

Golden Coconut Vegetable Pongal is a comforting South Indian breakfast dish that combines the creamy richness of coconut milk with the hearty goodness of fiber-rich moong dal and rice. Infused with aromatic spices and tempered with curry leaves, ginger, and green chilies, this dish is perfectly balanced with a medium spice level. Packed with vegetables and wholesome flavors, it’s ideal for a united family gathering, offering a nourishing start to the day while supporting weight loss goals with its lower calorie content.

Ingredients

• 1 kg Rice
• 1 kg Yellow Moong Dal
• 200Ml Kara Coconut Milk Classic (200ml)
• 200 ml Ghee
• 25 g Whole Black Pepper
• loose Ginger
• 2 pcs Zucchini
• 250 g Carrot
• 250 g French Beans
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Curry Leaves
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Wash and rinse the rice and moong dal thoroughly, then soak them together for 15 minutes. Drain the water and set aside.
2. 2. Heat a pressure cooker or heavy-bottomed pot over medium heat. Add ghee and temper it with cumin seeds, black peppercorns, curry leaves, and chopped ginger. Sauté until aromatic.
3. 3. Add the slit green chilies, turmeric powder, diced carrot, green beans, and zucchini. Stir well to coat the vegetables with the spices and cook for 2-3 minutes.
4. 4. Add the soaked rice and moong dal to the pot, along with coconut milk and enough water to cover the mixture by 1 inch. Stir well and bring to a boil.
5. 5. Reduce the heat to low, cover, and let the mixture cook until the rice and dal are soft and creamy, approximately 20-25 minutes. Stir occasionally to prevent sticking.
6. 6. Once cooked, add salt and mix thoroughly. Adjust the consistency by adding a little more hot water if needed.
7. 7. Garnish the pongal with freshly chopped coriander and serve warm. Pair with coconut chutney or enjoy as is for a wholesome breakfast.