Mixed Vegetable Pongal

Mixed Vegetable Pongal is a wholesome and flavorful South Indian dish that combines the comforting texture of rice and dal with a variety of nutritious vegetables. This dish is a healthy variation of the traditional Ven Pongal and is perfect for those looking to add more vegetables to their meals without compromising on taste. It is cooked by combining rice, moong dal (green gram), and an assortment of vegetables such as carrots, beans, peas, and potatoes. The addition of vegetables not only enhances the dish’s nutritional profile but also adds vibrant color, flavor, and texture, making it a hearty and satisfying meal.

The process of making Mixed Vegetable Pongal is simple and can be done in a pressure cooker, making it a quick and convenient option for busy mornings or lunch. The dish is seasoned with black pepper, cumin, green chillies, ginger, and curry leaves, and finished off with a tempering of mustard seeds, cashews, and ghee for extra richness and flavor. The ghee adds a rich, aromatic essence, making the Pongal both savory and comforting.

Mixed Vegetable Pongal is not only a great way to incorporate a variety of vegetables into your diet, but it is also an ideal dish for festivals, special occasions, or a nutritious everyday meal. It is typically served with coconut chutney, sambar, or tomato chutney to enhance the flavors. This nutritious Pongal variety can be enjoyed by people of all ages, making it a versatile and popular dish in many South Indian households.

Ingredients

Raw rice-1 cup
Green gram dhal-1/2 cup
Mixed vegetables (carrot, beans, peas, capsicum)-1 cup chopped
Ginger-1 inch piece chopped
Green chillies-3 nos chopped
Cumin seeds-1 tsp
Peppercorns-1 tsp
Cashews few
Curry leaves-few
Salt to taste
Ghee-2 tbsps

Method

👉Dry roast the green gram dhal until light golden brown colour is reached, wash and cook it along with rice and 4 cups of water, salt in a pressure cooker for 3-4 whistles and mash well.
👉Now heat ghee in a kadai add cumin seeds, peppercorns, ginger, green chillies, curry leaves saute for few seconds then add all the vegetables except capsicum cook well and finally add the capsicum, half cook it. Add this to the rice and dhal mixture and mix well. check for salt.
👉Roast cashews in ghee and add it to the mixed vegetable pongal and mix well.
👉Serve hot with coconut chutney.


Preparation time-20 mins
Serves-4