Vegetable Ven Pongal

Pongal, while saying the name itself makes me hungry...am a great addict to pongal with sambar, as i have picky eaters at home its really a hard task for me to prepare pongal with black peppercorns, they hate those healthy black peppercorns to the core, once i saw this vegetable ven pongal recipe in a magazine and loved the way they omitted blackpeppercorns by adding pepper powders n vegetables, its was in my mind since a long n never tried them, adding vegetables to pongal, a quite interesting way to feed everyone who doesnt like vegetables easily n i prepared them with carrot, french beans n frozen peas..no wonder they vanished within few hours, with sambhar they tasted awesome n delicious...

1cup Raw Rice
1/2cup Split Moongdal
1tsp Grated Ginger
1cup Chopped Vegetables ( Carrot, french beans, frozen Peas)
1/4cup Ghee
1/2tsp Cumins seeds
1/4tsp Pepper powder
10nos Cashew nuts
Salt
5nos Curry leaves

Wash both Rice with split moongdal together n add three cups of water n pressure cook with grated ginger n salt upto 3 hisses.. Meanwhile heat the ghee in a kadai, add the cumin seeds, curry leaves n cashew nuts n fry them until they turns brown, add immediately the chopped vegetables with pepper powder n 1/4tsp salt (beware we have already added salt in rice)..n saute them for a while, close with lid n keep the flame in simmer, let them cook for a while..the vegetables should be cooked but not mushy..

Once the pressure is released, again mix well the rice n moongdal n add the vegetables directly to the pressure cooker n toss them well until the vegetables get well mixed...

Serve hot with Sambhar r chutney of ur choice...

This Delicious n Colourful Pongal goes to: Festive Food - Makar Sankranti by Priti of Indian Khana
Harest The Festival Of Rice by Sudeshna