Vegetable Pongal

Written by Updated on November 22, 2011 in Rice

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

Directions

  1. 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.
  2. In a teaspoon of oil, fry the red chillies and coriander seeds and powder it.
  3. Powder pepper and jeera coarsely.
  4. 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.
  5. Keep it on a low flame and add red chillies, coriander powder and a teaspoon of ghee and mix well.

2 Comments

  1. Pingback: Kamala's Corner – Pongal

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