Wholesome South Indian Vegetable Pongal Recipe

About this recipe

Wholesome South Indian Vegetable Pongal is a comforting and nutritious dish made with a blend of rice, split yellow lentils, and a medley of vegetables, flavored with aromatic spices and tempered with ghee. This traditional South Indian breakfast favorite balances hearty ingredients with a hint of heat, making it perfect for a fulfilling start to the day. Packed with protein, fiber, and balanced spices, this dish is ideal for family meals and offers a warm, satisfying experience.

Ingredients

• 250 g Carrot
• - Green Peas
• 200 ml Ghee
• 50 g Black Pepper
• 100 g Cashew Regular
• loose Ginger
• 1 kg Rice
• 1 kg Yellow Moong Dal
• 100 g Curry Leaves
• 250 g French Beans
• 100 g Salt
• 20 g Turmeric Powder
• medium Chilli Green Long
• 100 g Jeera

Instructions

1. 1. Rinse the rice and moong dal together thoroughly and soak them for 15 minutes.
2. 2. Heat a pan on medium flame, dry roast the moong dal for 2-3 minutes until aromatic, and set aside.
3. 3. In a pressure cooker, add the soaked rice, moong dal, carrots, beans, green peas, turmeric powder, salt, and 2.5 cups of water. Cook for 2-3 whistles or until soft.
4. 4. While the rice and dal cook, heat ghee in a small pan. Add cumin seeds, black pepper, curry leaves, cashews, grated ginger, and green chilies. Sauté for 1-2 minutes until fragrant and cashews turn golden brown.
5. 5. Once the pressure releases naturally from the cooker, open the lid and mash the cooked mixture gently for a creamy texture.
6. 6. Pour the tempered ghee mixture into the cooked rice and lentils. Mix well to combine and adjust salt if needed.
7. 7. Serve hot, garnished with additional roasted cashews if desired.