How long does Vegetable Pongal take?

43 minutes from start to finish. That is 15 minutes of preparation and 28 minutes of cooking.

How many people does Vegetable Pongal serve?

4. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Vegetable Pongal vegetarian?

Yes. No meat, no fish and no egg.

Is Vegetable Pongal spicy?

It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Vegetable Pongal?

1 cup Rice, ½ cup Moong Dal, 60 grams Beans, 70 grams Green Peas, 1 grams Turmeric Powder, 3 grams Black Peppercorns, and a few more listed on this page.

Do I need a pressure cooker for Vegetable Pongal?

Yes, this one is cooked under pressure.

How many calories are in Vegetable Pongal?

About 443 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Vegetable PongalCook

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Vegetable Pongal

Name: Vegetable Pongal
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 4 servings
Cuisine: Indian, Tamil Nadu
Ingredients: 1 cup Rice, For Rinsing; ½ cup Moong Dal, For Rinsing; 1 Carrot, Small Dice; 60 grams Beans, Small Dice; 70 grams Green Peas, Frozen; 1200 ml Water, For Cooking; 1 grams Turmeric Powder; 1½ tsp Salt; 2 tbsp Ghee; 1 tsp Cumin; 3 grams Black Peppercorns, Crushed; 8 grams Ginger, Finely Chopped; 4 grams Curry leaves; 0.5 grams Asafoetida; 18 grams Cashew (half), Halved; 1 tbsp Ghee; 100 ml Water, For Adjusting Consistency

43 min
mild
Serves 4

Prep 15 min · Cook 28 min

Start cooking

5 steps, one at a time. Big words for every step, and a timer where a step waits.

Also known as ven pongal, kara pongal, khara pongal · Veg · Tiffin, Dal

Tiffin Dal One-pot meals

Vegetable pongal of rice, moong dal, carrot, beans and peas with a ghee, pepper, cumin and cashew tempering. Mild and vegetarian, serves 4, about 45 minutes.

You’ll need: Pressure Cooker

Good for: Pongal, Lunchbox

Ingredients

16 items

4 people

Rice, For Rinsing1 cup
Moong Dal, For Rinsing½ cup
Carrot, Small Dice1
Beans, Small Dice60 grams
Green Peas, Frozen70 grams
Water, For Cooking1200 ml
Turmeric Powder1 grams
Salt1½ tsp
Ghee3 tbsp
Cumin1 tsp
Black Peppercorns, Crushed3 grams
Ginger, Finely Chopped8 grams
Curry leaves4 grams
Asafoetida0.5 grams
Cashew (half), Halved18 grams
Water, For Adjusting Consistency100 ml

Contains: milk, cashew or other tree nuts, wheat.

Nutrition

Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per 1 person	All 4 people
Energy	443kcal	1772kcal
Protein	13g	51g
Carbohydrate	66g	263g
Fat	15g	59g
Fibre	7.5g	30g
Sugar	2.5g	10g

Method

1
Get ready by rinsing the rice and moong dal together. Wash and peel the carrot, then dice it. Wash and trim the beans, then dice them. Peel and finely chop the ginger, crush the peppercorns, and rinse the curry leaves. Keep the frozen peas and halved cashews ready.
2
Add the rinsed rice and dal to a pressure cooker. Add the vegetables, cooking water, turmeric powder and salt, then mix well. Close the cooker and pressure cook on medium flame for 4 whistles, about 12 minutes. The rice and dal should cook until soft.
RiceMoong DalCarrotBeansGreen PeasWaterTurmeric PowderSalt
3
Let the pressure release naturally for about 10 minutes, until the pressure indicator drops fully. Open the cooker carefully. Check that the rice, dal and vegetables are soft and slightly mushy.
4
Heat the tempering ghee in a small kadai on medium flame for 1 minute until hot. Add the cumin, crushed pepper, ginger, curry leaves, asafoetida and cashews. Fry for 2 to 3 minutes until the cashews are light golden and the raw smell of ginger goes.
GheeCuminBlack PeppercornsGingerCurry leavesAsafoetidaCashew (half)
5
Add the tempering and finishing ghee to the pongal. Mix on low flame for 2 minutes until soft and creamy. If it is too thick, gradually add up to 100 ml hot water and mix well. Serve the vegetable pongal hot.
GheeWater

Before you start

How long does Vegetable Pongal take?: 43 minutes from start to finish. That is 15 minutes of preparation and 28 minutes of cooking.
How many people does Vegetable Pongal serve?: 4. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Vegetable Pongal vegetarian?: Yes. No meat, no fish and no egg.
Is Vegetable Pongal spicy?: It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Vegetable Pongal?: 1 cup Rice, ½ cup Moong Dal, 60 grams Beans, 70 grams Green Peas, 1 grams Turmeric Powder, 3 grams Black Peppercorns, and a few more listed on this page.
Do I need a pressure cooker for Vegetable Pongal?: Yes, this one is cooked under pressure.
How many calories are in Vegetable Pongal?: About 443 a serving. The full nutrition table is on this page, per serving and for the whole batch.

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