Spice Up Your Breakfast: A Hearty and Vegan Veg Pongal:
Forget boring old toast! Try this simple vegan veg pongal. It’s full of flavors and easy to make for a nice start in the morning that can help you stay healthy. This breakfast food from the South of India is like a happy music made up of soft rice, tasty lentils and lots of nice smells added in. It’s a little food but makes you full, good for health and very easy to change according what you like. So, let’s say goodbye to the boring and welcome with open arms this tasty vegan change on an old meal!
Instruction:
How to make Comfort food Veg Pongal:
Course: Flavour Chronicles2-3
servings10
minutes20
minutes200
kcalIngredients
1 cup medium-grain white rice
1/2 cup moong dal (split mung lentils)
3 cups water
1 tablespoon ghee or vegan butter
1/2 teaspoon cumin seeds
1/4 teaspoon black mustard seeds
1/2 inch ginger, finely chopped
1 green chili, finely chopped (optional)
1 sprig curry leaves
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to your spice preference)
Salt to taste
Freshly chopped cilantro, for garnish (optional)
Cashews, fried golden brown, for garnish (optional)
Directions
- 1. Clean and Gleam:
Wash the rice and moong dal well in a strainer until the water is clear. This gets rid of dirt, making sure it’s soft and fluffy. - 2. Fragrant Waltz:
Heat ghee or vegan butter in a robust pan or instant pot. Add cumin and mustard seeds, letting them sizzle and twirl in the hot oil. - 3. Spice Harmony:
Add cut ginger and green chili (if you want), cooking until they smell good. Add curry leaves and let them sizzle for some time. - 4. The Palette Unfolds:
Add turmeric and red chili powder to the mixture. They will make it colorful and have a nice smell. - 5. Grand Fusion:
Mix the clean rice and moong dal together, making sure they are covered with nice smelling spices. Add water and put in salt. - 6. Pressure Performance:
If using a pressure cooker, cook on medium heat for 3 whistles. Allow the pressure to release naturally before opening the lid. - 7. Stovetop Sonata:
For a pan, bring the mixture to a boil, then simmer covered for 20-25 minutes, stirring occasionally, until creamy and slightly thickened. - 8. Culmination:
After cooking the pongal, mix it with a fork and add cilantro and cashews that are cooked in oil (optional).
Tips:
- Make food taste better by adding a little bit of asafoetida (hing) to the seasoning.
- Adjust water for desired consistency—more for a softer pongal, less for a thicker one.
- Make your health better with vegetables like carrots, peas or beans.
- Store leftovers in an airtight container for up to 3 days, reheating in a pan or microwave.