Vegetable Masala Pongal

Ingredients

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Capture

Directions

1) Dry roast the moong dal till it changes into a golden brown color

2) Cut all the vegetables in to small pieces

3) Wash the raw rice and the roasted moong dal thoroughly . In a  pressure cooker add 4 1/2  TO 5 cups of water. When the water comes to a boil add the rice and dal mixture with turmeric powder and required amount of salt. Leave this for 3 whistles

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4) In a kadai add 1 teaspoon of oil. When the oil heats up, add all the vegetables and saute it slightly. Don’t overcook it

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5) When the pressure completely settle down, remove the weight and open the lid. Now add the vegetables to the rice and dal mixture. Mix it well

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6) Heat up a pan and add the oil and the ghee. When the oil is hot add cinnamon, cloves, cardamom. When it turns into slight brown color add the cashew nuts and let it turn into golden brown

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7) Add the black pepper and cumin seeds. Once they crackle add  the green chilies, ginger and curry leaves

8) Add the pongal and mix it well

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Now the tasty veg- Masala pongal is ready. It will go well with Sambar, coconut chutney, tomato chutney, and coriander chutney

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