Meal Prep · South Indian
Vegetable Pongal
A comforting and wholesome South Indian one-pot meal packed with vegetables and flavor.
Ingredients
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Step-by-step- Wash the rice and moong dal together thoroughly. Soak them in water for 15-20 minutes, then drain.
- Heat 1 tablespoon of ghee in a pressure cooker or a heavy-bottomed pot over medium heat. Add the cumin seeds and whole black peppercorns. Let them splutter.
- Add the grated ginger, green chili, asafoetida, and curry leaves. Sauté for a minute until fragrant.
- Add the chopped mixed vegetables to the cooker and sauté for 2-3 minutes.
- Drain the soaked rice and moong dal and add them to the cooker. Sauté for another minute.
- Add 4-5 cups of water and salt to taste. Stir well. Close the pressure cooker lid and cook for 3-4 whistles on medium-high heat, or until the rice and dal are soft and mushy.
- If cooking in a pot, bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, stirring occasionally, until rice and dal are cooked and water is absorbed. Add more water if needed.
- Once the pressure releases naturally, open the cooker. Mash the pongal lightly with the back of a ladle for a creamy consistency. Add more hot water if the pongal is too thick.
- For tempering: In a small pan, heat 1 tablespoon of ghee. Add cashews (if using) and fry until golden. Add a few curry leaves and a pinch of asafoetida. Pour this tempering over the prepared pongal. Mix gently.
- Serve hot with coconut chutney, sambar, or pickle.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350-400 kcal |
| Protein | 12-15 g |
| Carbohydrates | 55-60 g |
| Fat | 10-12 g |
| Fiber | 6-8 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover pongal in an airtight container. It will thicken upon cooling.
Freezer Up to 1 month
Freeze individual portions in freezer-safe containers. Ensure it’s completely cooled before freezing.
Reheat Stovetop/Microwave
To reheat, add a splash of hot water or vegetable broth to achieve the desired consistency. Reheat gently on the stovetop or in the microwave until warmed through.
Chef’s Corner
- For extra flavor, roast the moong dal lightly in a dry pan until aromatic before washing and soaking.
- Adjust the amount of water to achieve your preferred pongal consistency; some prefer it thicker, others runnier.
- Feel free to experiment with other quick-cooking vegetables like spinach or mushrooms.
- A generous dollop of ghee just before serving enhances the taste and aroma significantly.
