Really difficult to decide on a menu to cook on an ice cold night with temperature in minus. Our mind automatically think about some hot, spicy food at that time. As I had very less time for dinner, I needed something which satisfy the mind and stomach and at the same time, it needs to be done in just 15 minutes. In this scenario, the most quickest and easiest Veg Bath or Veg Pongal came for the rescue. Its a simple one pot complete meal with all nutrients in it. No extra grinding is required in this process.
Ingredients
Sona Masoori Rice - 1 Cup
Toor Dal / Thuvaram Paruppu / Kandhi Pappu - 1/4 cup
Turmeric Powder - 1 tsp
Sambar Powder - 2 tbsp
Hing / Asafoetida - 1 Dash
Salt - To Taste
Jaggery - 1 small piece
Red Ripe Tomatoes - 2 Big
Carrot - 1 Big
Beans - 8
Potato - 1 Medium
Peas - Handful
Brinjal - 2 small or 1 Medium
Chayote / Chow Chow - 1 small or 1/2 medium
Red Onion shredded - 1/4 cup
Peanuts / Groundnuts - 1 tbsp ( optional )
Tempering
Oil - 1 tbsp
Mustard Seeds - 2 tsp
Cumin Seeds - 1 tsp
Dry Red chillies - 2
Curry leaves - 1 stem
Urad Dal / Ulutham Paruppu / Minna pappu - 1 tsp
Cashew Nuts - 1 tbsp ( optional )
Method
- Wash and cut the vegetables into small uniform portions and keep them ready.
- Wash the Toor Dal and put them into the pressure cooker first. Add the turmeric powder and little bit of water and allow the Dal to boil with the lid open for 3-4 minutes.
- Meantime wash the rice and add it to the Pressure cooker along with all other powders, vegetables, salt and Jaggery.
- Add 4 cups of water to the Pressure cooker and cook the pongal for 3-4 whistles.
- After the Pressure cooker gets cooled completely, add the tadka to the vegetable Pongal and serve it hot with a side of Raita or Papads/Appalams.
- Before serving to kids, add some ghee on top of the Veg Bath / Pongal to make more delicious.