Hyderabadi Vegetable Masala Pongal Recipe

About this recipe

Hyderabadi Vegetable Masala Pongal is a wholesome and comforting South Indian breakfast dish, perfect for families seeking a balance of nutrition and flavor. This dish combines aromatic spices with fiber-rich moong dal, rice, and an assortment of fresh vegetables, making it ideal for a light yet satisfying start to the day. Cooked with a moderate blend of spices, it delivers a gentle warmth and is garnished with ghee and cashews for added depth. Perfect for weight-conscious individuals, this meal is filling, nutritious, and a heartwarming way to bring everyone together at the breakfast table.

Ingredients

• 250 g Carrot
• - Frozen Peas
• 50 g Black Pepper
• 100 g Kaju Kani
• 200 ml Ghee
• 100 g Coriander Leaves
• 250 g French Beans
• 1 kg Rice
• 1 kg Yellow Moong Dal
• 50 g Asafoetida Powder
• medium Chilli Green Long
• 100 g Curry Leaves
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the moong dal and rice thoroughly and soak them in water for 15 minutes.
2. 2. Heat 1 tbsp of ghee in a pressure cooker; add cumin seeds, crushed black pepper, asafoetida, curry leaves, and green chilies, sauté for 1-2 minutes.
3. 3. Add the diced carrot, green beans, and peas to the cooker, stirring for another 2 minutes to lightly sauté the vegetables.
4. 4. Drain the soaked moong dal and rice, and add them to the cooker along with turmeric powder, salt, and 3 cups of water. Mix well.
5. 5. Close the lid and cook on medium heat for 2-3 whistles. Allow the pressure to release naturally.
6. 6. In a small pan, heat the remaining 1 tbsp of ghee and fry the cashews until golden brown, then pour this over the cooked pongal.
7. 7. Stir the pongal gently to combine all the flavors, garnish with chopped coriander leaves, and serve hot.