Golden South Indian Veggie Pongal Recipe

About this recipe

Golden South Indian Veggie Pongal is a hearty and comforting dish made with a luscious blend of moong dal and rice, simmered to perfection with aromatic spices and tempered with ghee, cashews, and curry leaves. This traditional South Indian breakfast is wholesome, mildly spiced, and balanced, making it perfect for a united family meal. The creamy texture of the pongal combined with the crunch of the tempering creates a delightful harmony of flavors and textures, ideal for starting your day on a nourishing note.

Ingredients

• 1 kg Yellow Moong Dal
• 200 ml Ghee
• 25 g Whole Black Pepper
• loose Ginger
• 100 g Curry Leaves
• 100 g Cashew Regular
• 100 g Jeera
• - Dairy Milk
• 100 g Coriander Leaves
• 1 kg Rice
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the moong dal and rice thoroughly, then soak them in water for 20 minutes and drain.
2. 2. In a pot, add the soaked moong dal, rice, turmeric powder, and milk. Cook on a medium flame, stirring occasionally, until the mixture becomes soft and creamy.
3. 3. In a small pan, heat ghee and add cumin seeds, black peppercorns, grated ginger, and curry leaves. Sauté for 1-2 minutes until aromatic.
4. 4. Add cashews to the pan and roast them until golden brown, then pour the tempering over the cooked rice and dal mixture.
5. 5. Mix everything gently, adjust the salt, and cook for an additional 2-3 minutes on low heat.
6. 6. Garnish with chopped coriander leaves before serving.