Today there are
lot of recipes which use millets for pongal. In this recipe I added vegetables
also along with varagu (Kodo Millet) vegetable pongal recipe. The vegetables
adds more flavour to the pongal and is is also healthy too.
Recipe Cuisine : South Indian | Recipe Category: Breakfast
Preparation Time: 10 mins | Cooking Time: 15 mins | Serves:
3
Ingredients:
Varagu Rice (Kodo
Millet)
|
1 cup
|
Split Green Gram
(moong dal)
|
½ cup
|
Mixed and
Chopped Vegetables (Carrot, Beans and Peas)
|
1 cup
|
Salt
|
To taste
|
Curry Leaves
|
1 spring
|
Ginger
|
1 inch
|
Turmeric Powder
|
1/8 tsp
|
Hind /
Asafoetida
|
¼ tsp
|
To Dry Roast:
|
|
Black Pepper
|
1 tsp
|
Cumin Seeds
|
1 tsp
|
To Temper:
|
|
Ghee
|
1 tbsp
|
Cashew Nuts
|
10
|
Procedure:
1. Dry roast the
dal till the nice aroma comes out. Allow it to cool down completely.
2. Dry roast the
rice for 2 mins or get really hot. Allow it to cool down completely.
3. Mix the rice
and dal together and wash them twice. Then soak it in 2 cups of water for 10 to
15 mins.
4. Meanwhile, dry
roast the pepper and cumin seeds together till the nice aroma comes out.
5. In a pressure
cooker, add the rice, moong dal mixture with soaked water.
6. Then add the
roasted pepper and cumin seeds, curry leaves, grated ginger, salt, turmeric
powder, hing, mixed vegetables and 3 cups of water.
7. Mix them
well. Pressure cook for 1 whistle in
high flame and keep the flame in simmer and cook for 10 more mins.
8. Heat the pan,
add ghee and fry the cashew nuts till they become golden color.
9. After pressure
has gone, temper the pongal with fried cashew nuts. Mix them well and transfer
it into a serving bowl or hot box.
Healthy, tasty and yummy varagu veg pongal
is ready. Serve it with Coconut Chutney, Tomato Chutney and Sambar.
Note:
1. You can use the
rice and dal soaked water also.
2. You should not
keep the pongal in the cooker itself. Because the pongal will becomes thick soon.
3. Addition of
turmeric powder is optional.Click here for Pongal Recipes.
