Pongal, or Huggi as it is called in the south Indian languages Tamil and Telugu respectively, means "bubbling up" when translated into English. This dish of rice with boiled milk and sugar has a rich history that dates back to 1500 B.C., where Pongali was served at public gatherings during the harvest season. There are two types of Pongal: chakarai which is sweet rice made for festivals like Diwali; Venn meaning clarified butter cooked over firewood—typically eaten for breakfast on days following major festivities such as Deepawalee). Though there may be many regional variations across India, this traditional food will always have some commonalities between dishes including its use.
Vegetable Pongal is a very popular South Indian breakfast. In this recipe, I have used green moong sprouts and corn. Sprouts are very good for health. Kids love this Pongal very much. Also, I have used sambar powder, which gives an awesome flavour to it.
For this recipe, always use a 1:1 ratio of rice and moong dal. First, soak them separately for 30 mins.
Heat 4 tbsp of ghee in a pressure cooker and add cumin seeds in it, let them splutter for a minute, then add crushed black pepper.
Add onions and green chillies, fry them until the onions become soft.
Add all vegetables, moong sprouts and sweet corn and let them cook for about 5 mins.
Add chopped tomatoes, turmeric powder, salt and sambhar powder then mix well and cook for another 3 more mins.
Finally, add soaked rice and moong dal and then water in the ratio of 1:3(for 1 cup of rice and moong dal, add 3 cups of water).
Pressure cook the Pongal until 3 whistles then it is ready to serve.
Serve hot with either coconut chutney or groundnut chutney.
Servings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.