ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.
Pongal is a special rice variety of Tamil Nadu. Normally, it will be prepared on the day of Makara Sankranthi for serving to the God. My mom used to prepare some other dishes for praying to the God and I never tasted this recipe earlier. After I got shifted to Bangalore, I came to know about Pongal. Basically, there are 2 varieties of Pongal - Sweet Pongal and Ven Pongal. This Veg. Pongal is a variation of Ven Pongal, for which I have added some vegetables. It is a perfect dish for lunch or even lunch box.
Preparation Time: 45 - 50 minutes
Moong Dal (split) - 3/4 cup
Rice - 1 cup
Chopped mixed vegetables Carrot, Beans, Capsicum - 1 1/2 cup
Green chillies - 3
Turmeric - 1/4 spoon
For seasoning: Oil / ghee, cumin seeds, mustard seeds, asafoetida
Milk - 1 to 1 1/2 cup
Chopped onion (optional) - little
Cashews - optional
Ginger - 1 inch
Salt to taste
Grated coconut - 1/4 cup
Ghee - 2 spoon
Dry roast the moong dal on medium flame till golden brown.
Add some water to the roasted dal and wash thoroughly.
Add washed rice, 2 spoons of ghee, 1/4th spoon turmeric, chopped vegetables, and around 6 cups of water.
Cook it in the pressure cooker upto 3 whistles.
Once the cooker is cool, open the lid and add the milk, chopped green chillies, crushed ginger, salt, lime juice, chopped onion, curry leaves and grated coconut. You can add some water to adjust the consistency.
Keep the pongal mixture on medium flame and keep mixing occasionally. Once it becomes nicely hot and starts boiling, you can remove it from the flame.
Do the tempering with ghee / oil, cashews, mustard seeds, cumin seeds and asafoetida and add it to the Pongal.
Serve the hot Pongal along with Papad.