Vegetable Pongal

Ingredients:

Raw Rice – 1 cup
Green Gram Dhal – ½ cup
Diced vegetables – 2 cups (carrot, beans, green peas, cauliflower etc)
Green chillies – 2
Fresh ginger – a small piece
Curry leaves – few
Turmeric – ¼ teaspoon
Asafotida – A pinch
Red Chillies – 2 Nos
Coriander seeds – 2 teaspoons
Black Pepper – 1 teaspoon
Jeera – 1 teaspoon
Cashewnuts - few
Ghee – 2 tablespoon
Oil – 1 teaspoon
Water – 4 cups
Milk – ½ cup
Salt – 1 and half teaspoon or as per taste

Method:

Wash the rice and dhal and put it in a pressure cooker. Add 4 cups water and half cup milk along with vegetable pieces, chopped ginger, asafotida and one teaspoon salt and cook for three to four whistles.

In a teaspoon of oil, fry the red chillies and coriander seeds and powder it.

Powder pepper and jeera coarsely.

In a kadai put the ghee and fry cashew nuts till it turns light brown. Add curry leaves and green chillies slit into two. Fry for a while and add pepper, jeera powder and immediately add it to the cooked rice, dhal and vegetables and stir well.

Keep it on a low flame and add red chillies, coriander powder and a teaspoon of ghee and mix well.