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Recipe For Vegetable Pongal
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
- Raw rice- 1/2 cup
- Split green gram lentils- 1/4 cup
- Chopped carrot- Handful
- Chopped beans- Handful
- Fresh green peas- Handful
- Fresh grated coconut- 1/4 cup
- Cumin seeds- 1 tsp
- Black pepper- 1 tsp
- Salt- 1 tsp
- Ghee- 4 tsp
- Cumin seeds- 1/2 tsp
- Curry leaves- Few
- Cashews- Few
- Green chillies- 1 nos.
Pressure cook rice as you normally do. The cooked rice should be soft and slightly mushy.
Heat a pan with ghee, cumin seeds followed by curry leaves. Saute a while, when the cumin sizzle include cashews and slit green chillies. Conitnue sauteing and then include split green gram lentils.
When the lentils turn little aromatic, add chopped veggies followed by a cup of water and turmeric powder. Keep it covered and cook till the vegetables and lentils turn soft.
Meanwhile coarsely grind cumin and black pepper in a mixer. You can even use mortar and pestle to crush them.
Next add the cooked rice to the pan in which veggies are cooked. Add one more cup of water, crushed cumin plus pepper, grated coconut and salt. Combine everything well and cook everything comes together.
Delicious vegetable pongal is ready to serve.
The ratio of water is 4 times the total quantity of rice plus lentils. Meaning if rice and lentils together measure 1 cup then you have to add 4 cups of water.
You can replace fresh grated coconut by desiccated coconut too.
It is also a practice to add whole black peppers, but I don’t like biting the pepper in between, so crushed them.
For extra spiceness you can add chopped ginger too while seasoning.