Thondekai (Tindora) Godambi Sasive Anna | Ivy Gourd and Whole Cashews – Coconut Mustard Rice

Tindora Mustard Rice kadai

I have come a long way in my relationship with Thondekai (Tindora). Progressing in stages from being perfect strangers to distant acquaintances for years on end and out of the blue, to being very much in love now. Not a love story that I anticipated, but glad that it happened.

ps: Be warned of a picture heavy post.

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Bisi Bele Baath | for Sala of Veggie Belly

Hot Lentil Rice : A must try signature Bangalore dish

[bee-see bay-lay bath; Kannada]

After the first blogiversary, what can be better than a guest post on a classic signature dish for a special person? I’m sure all of you are well acquainted with Sala Kannan of Veggie BellyIncredibly talented Sala needs no introduction; her photography speaks no less than a thousand words along side her diverse vegetarian and vegan recipes from all over the world that she’s discovered traveling at least 36 countries so far.

Guest posting for Sala had been on my mind for a while. When I learned of her cross country road trip and her need for guest posts, I jumped in to email my intentions. When she replied with a ‘Yes”, my joy knew no bounds…

Sala’s blog with perfectly lit beautiful photographs had me at the first look and I was hooked ever since. She has been a virtual guru to me right from my initial days of blogging even without her own knowledge. In fact, truth be told, the very first time I shot my DSLR camera in ‘Manual’ mode (for my Ghee post) was after I read her tutorial post onHow to take food photos with a bright, white, seamless background

I am ecstatic and honored more than that to be guest posting for her. In the words of revered saint and composer Sri Purandara Dasa’s “Kereya neeranu kerege chelli” (kannada) which translates to “Spilling the pond water to the pond“, I dedicate this post to you, Sala..

I couldn’t have suggested a better dish for this guest post than Bisi Bele Baath. Until she responded with “I Love Bisi Bele Baath, I’d kill to get the recipe!”, I had no clue she likes it that much. What more do I say than Bisi Bele Baath it is?

Don’t ask me. But if you do, (we) Kannadigas take pride in our Bisi Bele Bath which we undoubtedly consider as the queen of one pot meals. As with any authentic recipe, the perfect Bisi Bele Bath is quite elusive to many.

The recipe I am sharing with you here is the answer to my own quest for the perfect Bisi Bele Baath with an intoxicating aroma and a lip smacking taste after a lot of trials and nips and tucks to a number of recipes combined into one. Be prepared to lick your fingers!

Even though the “things you’ll need” list seems no short of a long list of unheard or mystical ingredients, I promise you to fear not – a tiny bit of kitchen slavery will be well worth its value in gold when this trademark signature dish of Karnataka is done..

In case you didn’t know:

Byadagi Chilli is named after the town Byadagi in Haveri district of North Karnataka. Guntur Chilli is named after the city Guntur in Andhra Pradesh. Notice how both these red chillies come from places that have hot climates averaging at least 40° C ? (about 104°F)

Mace and Nutmeg come from the same tree; nutmeg is the seed of the tree whereas mace is the delicate lacey outer orange-red covering of the seed.

 Marathi Moggu (meaning bud in kannada) comes from the buds of silk cotton tree? Wonder why it is named after Marathi though?

Bisi Bele Baath mix ingredients diptych

What you won’t find in the authentic version

  •  Aromatic/Basmati rice – Like I have said for Pongal, stick to non-sticky short grain rice. Unlike Pulao or Biryani, we do not want rice to take center stage, but rather blend in with the lentils.
  • Veggies like brinjal, okra or radish – Feel free to add any veggie of your choice. If in the name of Bisi Bele Baath, you get to incorporate different veggies into your food I’d gladly say yes. But, when you make it for a guest or a friend, stick to the list to preserve authenticity. 
  • Cumin seeds in the seasoning
  • Cilantro
  • Onion
  • Ginger/garlic

Bisi Bele Baath plated diptych

Do head over to Sala’s blog to check out my post on Bisi Bele Baath.


serves 4

print recipe

Things you’ll need:

1/2 cup Rice (sona masoori or any short grain rice)
3/4 cup Pigeon Peas (Toor Dal)
1/4 tsp turmeric
1/2 large Chayote Squash or Kohlrabi (Knol kohl) peeled, small diced
1 large Carrot, peeled, cut into 2″ long, 1 cm thick pieces
handful Green Beans, ends removed and broken into 1″ pieces
1/2 cup Double beans or Butter beans or green peas or a mix
1/2 large Green Bell Pepper (Capsicum), seeds removed and small diced
1 small tomato, diced
lemon sized seedless tamarind (adjust as per taste)
1-2 tsp Rasam powder* home made or store-bought
3 tbsp Bisi Bele Bath powder (recipe follows)
2 tbsp grated dry coconut (copra) or desiccated coconut
4 tsp peanut oil

for seasoning
2 tbsp Ghee or peanut oil or a mix of both
1/2 tsp black mustard seeds
1/8 tsp asafoetida or hing
1/4 cup peanuts or cashews
4 curry leaf stalks

for the Bisi Bele Bath Powder
12 Dried red chillies – Byadagi
4 Dried red chillies – Guntur
2 tbsp Coriander seeds (dhania)
1-1/2 tsp bengal gram (chana dal)
1 tsp black gram (urad dal)
3 kapok buds (marathi moggu)
2 cloves (lavang)
1″ piece cinnamon (chakke)
2 green cardamom (elakki)
1/2 ” piece – mace / javitri / jai patre
1/4 tsp fenugreek seeds
1/4 tsp white poppy seeds (gasa gase or khus khus)
2 tbsp grated dry coconut (copra) /desiccated coconut

*optionalIf you dont want to use rasam powder as listed above, dry roast these as well:
1/2 tsp cumin seeds
1/4 tsp mustard seeds
1/4 tsp whole black pepper
3-4 curry leaves

How it’s done:

Wash and soak tamarind in warm water for 10-15 mins. Skip this if using tamarind concentrate.

Wash rice well until water runs clear, drain and let soak for 10-15 mins. Soaking ensures rice to be cooked soft. When soaked, wash lentils until water runs clear. Cook lentils with turmeric and double the amount of water and rice with 2.5 times water in the pressure cooker for 3 whistles. Put lentils in lowest container. Alternately, cook lentils and rice on stove top separately until well cooked.

Meanwhile cook cut vegetables covered in a medium pot with just enough water. Add salt mid way and switch off when the vegetables are almost cooked but hold their shape well.

Squish soaked tamarind (if using) to a pulp. Discard leftover seeds and fiber.

To make the Bisi Bele Baath Powder  While veggies, rice and lentil cook, in a kadai / thick bottomed skillet over medium heat, dry roast all the ingredients listed for the Bisi Bele Baath spice mix except fenugreek, poppy seeds and dry coconut, until fragrant and lentils turn golden brown. Remove onto a plate. Reduce the heat to low and dry roast fenugreek seeds and poppy seeds until fenugreek seeds turn golden brown. This will happen fast, so pay attention. Pour onto the plate with the other roasted ingredients. Switch off and dry roast dry coconut in the retained heat of the skillet until golden brown. If you are not using Rasam powder as listed above, optionally dry roast mustard, cumin and black pepper until mustard and cumin crackle and curry leaves crisp up. Remove onto the same plate and let cool. When roasted ingredients are cooled, grind them to a powder in a coffee grinder or a mixer and set aside. Do not open the lid, to keep the fresh aroma of the ground spices intact.

When cooker has cooled, whisk through the cooked lentils to mash well.

Heat oil in a heavy bottom pot and sauté diced green bell pepper. Add salt, diced tomato, stir and cook covered until bell pepper is cooked. Add the cooked vegetables along with the water, mashed lentils, rasam powder, salt, tamarind pulp and bring to a boil. Add rice to this and keep stirring to make sure it doesn’t burn at the bottom. Add more warm water to adjust the consistency if required.

Now add the freshly ground Bisi Bele Bath mix, stir well to break any lumps and simmer for 5-10 minutes. Check for taste and adjust tamarind, salt and spice mix. Switch off, sprinkle dry coconut on top and keep aside. Store the remaining Bisi Bele Bath mix in an airtight container.

For the tempering (seasoning), heat ghee/oil in a small kadai or saucepan over high heat. When the oil is hot enough, add mustard seeds. When they splutter, reduce heat to medium, add peanuts and stir until they crackle and turn a light brown. Now add asafoetida (hing) and curry leaves and sauté until curry leaves are crumbly crisp. Pour the tempering over on the piping hot Bisi Bele Bath, cover immediately to preserve the aroma and keep aside.

Serve hot drizzled with ghee and potato chips or Khara boondi on the side. Bisi Bele Bath tastes even better after several hours of making, which makes it a good candidate for a make-ahead meal.

Bisi Bele Baath shortcut method

Heat oil/ghee in the pressure cooker over medium-high heat and follow seasoning steps. Strain the peanuts and curry leaves and keep aside. To the seasoning, add diced bell pepper and turmeric and sauté for a bit. Add the remaining veggies and sauté, add diced tomato, salt, washed lentils, washed rice and stir well until rice turns opaque. Add tamarind pulp, rasam mix, Bisi Bele Baath mix, 5 cups of water and give it a good stir. Shut the cooker closed and cook for 2 whistles. When cooker cools, serve hot Bisi Bele baath with the fried peanuts and curry leaves. The only downside to this is some of the aroma is lost in the pressure cooking.


Byadagi red chillies aren’t available in all the Indian grocery stores. Substitute for Byadagi – any high on color and mild in heat variety will do. For Guntur- any high on heat (usually low on color) variety will do.

For larger quantities, remember lentil : rice – 1.5 : 1 and rice to water ratio of 1: 4 or 5

Mace (Javithri) much like cloves is best appreciated in small quantities. Use it more and it can overpower the aroma and taste of the spice mix

Some like to add potatoes. But, I’d rather not as potatoes tend to absorb all the spices, neutralize them and impart their raw earthy taste.

If you want to skip making the spice mix from scratch or don’t have the ingredients, store-bought MTR Bisi Bele Baath powder is good enough for instant gratification.

Marathi Moggu (Kapok Buds) are not available even in Indian grocery stores where I live, so I brought a small stash on my India visit. However, I recently found that they are sold online.

Before peeling Chayote squash, slice of the ends; rub the cut open end with the chopped slice until the white froth ceases. This takes away the bitterness, if any.

Store leftover Bisi Bele Baath mix in an airtight container either in the refrigerator or in the freezer to keep the aroma fresh.

Also, Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Le Creuset – I’m sending Bisi Bele Baath to the list of One Pot Meals!

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Pongal Chutney

South Indian Rice and Lentils Risotto with Coconut Chutney

Being the ubiquitous food it is of South India coming a close second only to Idli and Dosa, it is not much of a surprise if in the name of ‘authentic’, one finds umpteen variations of Pongal. But for the most part, they cannot stray too far from a concoction of rice and lentils.

To me, authentic Pongal has only one definition and one taste – the way it was made in my grand dad’s house, where I grew up eating and hating every bit of it back then. Even as a kid, I would never eat Pongal when not well accompanied by a spicy chutney or some pickle. Just cumin and black pepper wasn’t spicy enough for my taste buds which remains not far from that even today and hence this post comes with a bonus chutney recipe too.

As a little girl curious in the kitchen and keen to assist and learn recipes from my aunts, I had a long list of foods I loved that I wanted to cook in my own kitchen someday when I grew up. But, my standard statement was always “Pongal will never make it to that list”.

Irony of present times is that I make Pongal more than I could imagine as a school goer. It also happens to be his favorite and if I ever ask him “what do you want for lunch or dinner?” I am sure of his answer even before he does. It will invariably be “Pongal” and I am like “duh”

Now that I am officially making a post on Pongal, need I say my liking for Pongal turned 180 degrees?

Before making Pongal the traditional way, make sure you have good quality Ghee at hand. Without Ghee for the seasoning, Pongal is not Pongal in my opinion. The creamy consistency of Pongal comes from short grain rice which has the ability to absorb liquids well to release starch and also cook faster. So whatever happens, stay away from long grain or other aromatic rices similar to Basmati if you want the traditional creaminess of the dish, unless of course that is the only rice you can lay your hands on!

Even if you take away the ‘luxury’ of Ghee, Cashew nuts and desiccated coconut, authentic Pongal is characterized by turmeric, asafoetida, cumin and black pepper. And, just because cumin is called for, do not presume so for mustard seeds as well, they are a no-no.

Pongal from my grand dad’s kitchen always has whole black pepper even till today. I, however prefer to use freshly cracked pepper as I hate to chew on a whole black pepper unknowingly. I figured, Ghee and desiccated coconut must have been added to balm away any dry heat from the black pepper, other than for the divine taste of course!

Although this is how it is made in most places, it is also not uncommon to find an Andhra version seasoned with ginger and curry leaves in addition to the basic spices. If you’ve never had a taste of this creamy rice and lentil ‘Indian Risotto‘, I bet the best place to begin is at a South Indian temple where Pongal is almost always part of the ‘Prasadam‘ distributed.

Etymologically, Pongal which means to ‘boil over’ or ‘spill over’ in Tamil, comes from Pongal, the harvest festival of South India (akin to Lohri/Lodi of the North). In rural parts, a pot of Rice and Lentils – the South Indian staple is boiled over typically on open wood fire as a thanksgiving to the Sun god for a good harvest.

At my grand dad’s house and my mom’s, on the day of this festival(Makara Sankranthi) Pongal is cooked in a traditional brass pot adorned with vermillion (kumkum) and turmeric root which is considered auspicious tied around the pot along with its shoots (hence symbolically in the picture above). On that day, Pongal or Venn Pongal is always accompanied by a sweet version ‘Shakkar Pongal’ or Chakkar Pongal cooked with jaggery, dry coconut and spices like cardamom and nutmeg.

I seldom make Pongal the same way every time.  Most often, the kind of Pongal I make everyday is never without vegetables, which could be anything that is readily available in my refrigerator from carrots to spinach to Hyacinth beans [papdi lilva / Avarekaalu (kannada)] to edamame beans to even broccoli and okraTasty Vegetable Pongal, a post that I made earlier is such a variation adapted for kids especially picky eaters like my little girl.

Best way to serve hot Pongal is on a clean banana leaf. It feels like food is so much tastier when eaten from a banana leaf.

Traditional Pongal Chutney Recipe

Printable Recipe

Things you’ll need:

For Pongal:

  • 1 cup short grain rice (I used sona masoori)
  • 1/2 cup split yellow dal / moong dal
  • 1/4 tsp turmeric
  • salt
  • 1/2 cup low-fat milk ~ optional

for the tempering:

  • 1 tsp jeera/cumin seeds
  • 1 tsp whole black pepper, coarsely crushed fresh
  • 1/4 tsp hing/asafoetida (I use SSP brand powdered asafoetida)
  • 2-3 tbsp copra /desiccated coconut / grated dry coconut
  • 10-12 cashews broken into pieces
  • 4-6 tsp Ghee

For Chutney:

  • 1 cup grated coconut , fresh or frozen
  • 1-2 green chillies / Thai chillies
  • small handful cilantro
  • almond sized tamarind
  • salt

For tempering:

  • 1 tsp peanut oil (or any cooking oil)
  • 1 tsp mustard seeds
  • 1/8 tsp asafoetida/hing


  • Pressure Cooker

How it’s done:

Dry roast the yellow lentils in a thick bottomed pan over medium heat until fragrant and golden brown. Or, simply microwave for 2 mins at 30 sec – 1 minute intervals, spread out on a microwave safe plate and keep aside.

Wash rice a few times until water runs clear. Pressure cook the washed rice and roasted lentils with turmeric and four times the amount of water or 6 cups or optionally 51/2 cups water and 1/2 cup milk for 2-3 cooker whistles. Alternatively, bring water (or water and milk) to a boil in an open pot and add rice and roasted lentils. Stir intermittently to avoid boiling over. When rice and lentils seem half cooked, simmer partially covered until fully cooked. Add more water if required.

In the meanwhile, grate dry coconut and ready the seasoning ingredients for Pongal and also make chutney.

Grind together the chutney ingredients with enough water to a paste. Remove into a bowl. Pour a little water into the mixer jar and wash it off into the chutney bowl and set aside.

Once the cooker has cooled, mash the lentil-rice mixture using a whisk for a uniform runny consistency and keep aside.

For the chutney seasoning, heat oil in a heavy bottom pan or kadai over high heat. When oil is hot enough and shimmering, add mustard seeds. When the mustard seeds start spluttering, reduce heat to medium, add asafoetida and quickly empty it over the chutney. Wipe the pan clean with a tissue using a pair of tongs.

Now for the Pongal seasoning, heat ghee in the same pan over medium high heat. When ghee is hot enough (add a couple of cumin seeds to check), add cumin seeds. When they start to sizzle, add cashews and fry till golden brown. Be careful not to burn them. Reduce heat to sim and add asafoetida, crushed black pepper and grated dry coconut quickly followed by the cooked lentil-rice mixture. Add salt to taste, mix well and switch off.

Serve hot with coconut chutney and/or your choice of pickle.

Shortcut method:

If you have a pressure cooker, start with the seasoning and then add roasted yellow lentils and washed rice to that and stir until rice is translucent. Add turmeric, salt and required amount of water (and milk) and close the cooker lid and whistle. Allow to whistle for 3 times before switching off. Pongal is ready when cooker cools off.


Do not heat Ghee at high heat similar to oil or it will burn.

Do not use Basmati or any kind of aromatic rice. Short grain rice similar to Sona masoori will do well.


If the cooked rice and lentil mix does not have the consistency of a creamy porridge, add enough warm water or warm skim milk to bring it to the right consistency.

The quantities mentioned here serve 2-3 people. To adjust quantities as per your needs, just remember to have a rice and lentil ratio of 2:1 and 3-4 times water. Eg. 1 cup rice + 1/2 cup lentil +5-6 cups water. Some prefer to use 1:1 rice-lentil ratio as well instead of 2:1. Suit yourself.

Quantity of asafoetida used is directly dependent on its potency which differs by brand. For example, SSP brand asafoetida (which I use) is strong, hence a little goes a long way while L.G hing is milder than SSP. So adjust accordingly depending on the brand of your choice.

Adjust the quantity of chutney ingredients as per your taste.

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Kaduhu Ohre | Coconut Mustard Rice – Iyengar style

Tangy Spicy Coconut Mustard Rice

[kah do hoo, voh ray] (Tamil)
Kaduhu (also Kadugu) Ohre (ever heard of the famous Puliogre? named along the same lines) may look, if not sound like just another average South Indian one-pot-meal. Yet, when it comes to taste, it carves a niche identical to no other – few simple ingredients put together collectively transform into a dish bursting with a colorful medley of bold tastes. Coconut, a part and parcel of South Indian cuisine coupled with raw mustard is the highlight of this dish.
When my mom made this for the first time after our marriage,  it was “love-at-first-bite” for him. From then on, it seems to be riding high on his favourite foods menu. So, without a second guess, I chose to make it for his birthday, recently. Probably I give you the impression that I make it only for him, did I not mention I love it too? There you go. Sounds repetitive, ain’t it? That’s because I choose my posts carefully – meaning I mostly post dishes I love. So, don’t be surprised next time you hear the same yada yada..
I always wonder about the genesis of traditional recipes. Not so sure about this one as there seem to be versions of this dish in Karnataka (aka Kaayi Saasive Anna) as well as Tamil cuisines (aka Kadugu Saadham). In my Taatha’s (grand dad) place in Mysore, Kaduhu Ohre had the privilege of a special sunday breakfast every now and then, other than being a trademark on festivals or special occasions.
To me, thoughts of Kaduhu Ohre are invariably associated with recollections of saliva gushingly engulfing the bite just ready to be swallowed at the back of the tongue – the pleasure in the mild sting, the slight sniffle and the misty eyes, words fail to explain, a perception only possible when experienced.
The flavor of mustard when freshly ground is so distinctly different from that of the crackling whole mustards so common in a south Indian tempering – a sharp intensely pungent flavor ready to unite and become one with the hot red chillies and tangy tamarind. Cooked rice is an ideal host for a perfect rhythm of this spicy-tangy amalgam while coconut fuses all the sharp tastes together into a well-rounded outcome.
Have you tasted this kind of Coconut-Mustard rice before? What kind of dish do you relish most with the coconut-mustard combo in it? As always, I am all ears…

Kaduhu Ohre Recipe

Printable Recipe

Things you’ll need:

  • 3/4 cup raw rice (makes approx. 2 cups cooked rice)
  • Salt
To grind:
  • 3/4 cup shredded coconut  (frozen grated coconut is fine too, thaw before use)
  • 2-3 tsp black mustard seeds
  • dash of hing/asafoetida
  • 8 whole red chillies
  • 1/4 tsp turmeric
  • pulp of small lime sized tamarind
For tempering:
  • 4 tsp peanut oil
  • 1 tsp mustard seeds
  • a pinch of hing/asafoetida
  • 1 tsp bengal gram
  • 1 tsp black gram
  • 3 -4 red chillies torn into 1″ pieces
  • 8-10 curry leaves
  • 1/4 cup peanuts
How it’s done:

  • Wash the rice and cook/pressure cook for soft and grainy cooked rice (should not be mushy).
  • Meanwhile, in a blender, grind the “to grind” ingredients along with a couple of spoons of water (if required) to a smooth paste.
  • When the cooker has cooled, spread the rice in a large mixing bowl to cool and sprinkle salt (for the rice only) over it.
  • For the tempering, heat oil in a medium kadai/skillet over high heat. When the oil is hot enough, add peanuts and curry leaves and let the peanuts crackle. When the peanuts turn brown and curry leaves turn crisp, strain them both on a paper napkin and keep aside.
  • To the same oil (on high heat) add mustard seeds and reduce the heat to medium-high when they start to splutter. When the spluttering comes to a halt, add hing quickly followed by split bengal gram, split black gram and torn red chillies in that order and sauté until the lentils are golden brown and chillies turn brown as well. Now add the ground paste and salt to this tempering and sauté until the sizzling stops and the paste has cooked, about 10-15 mins. To check for the done-ness, the paste should leave the sides of the skillet and come off as one lump. Switch off and keep aside.
  • Over the rice in the mixing bowl, add the tempered mustard-coconut paste, fried peanuts and curry leaves and mix well gently folding the rice from side to side so as to keep it grainy and not render it mushy.
  • Let the mixed rice sit for a bit for the spices to settle before serving. Serve warm optionally with a side of your choice of fryums or papad.
Another variation of this recipe:
Omit tamarind in the above recipe keeping everything the same. Sprinkle grated raw mango (skinned and pitted) over the cooked rice and mix well along with the remaining ingredients. This is known as “Maangai Ohre” (Mango rice) and is a typical main dish prepared on the festival of “Yugaadi” (Hindu New Year, esp in South India – aka Gudi Padwa in Marathi)
In case of any excess or leftover coconut-mustard paste, do not fret and do not discard!
Just use the paste in the making of any of the everyday vegetable sides and see it bring a twist to a simple dish. Experiment and you might discover a new dish!

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Tasty Vegetable Pongal

Pongal [Pon – gul, rhymes with sea-gull] is a classic one item meal most popular as a breakfast in South India. It would not be an overstatement to say that most South Indians would have eaten it at least once. Here I present what I consider a slightly offbeat variation of the commonly known recipe, the origin of which goes somewhat like this.
I was in Dubai this May and as a frazzled mom of a toddler who was on a hunger strike for what seemed like days, I was all ears for any trick that showed the slightest chances of working. So, while sharing each other’s motherhood experiences, my co-sister ((India) one’s husband’s brother’s wife) suggested using okra in the traditional Pongal as one of the toddler pleasing food ideas. Okra in Pongal is not instantly intuitive, you think? I had heard it the first time too, but I was ready to give it a shot if my tiny one opened her mouth. I tried this recipe at the first chance I got to cook for her and lo and behold, she liked it and finished the plate too.
I do not know if it was only to do with the Okra, but she ate and that’s what counts. If you have a trying toddler like mine you are most likely nodding by now. Go ahead and try and let me know if you got a seal of approval from yours. For those of you who have never eaten Pongal once or eaten the original one a gazillion times, whatever your excuse, it sure is worth a try.
The recipe here is adapted for the serving size needs of a toddler and yields about 2 – 3 servings depending upon his/her appetite.

Things’s you’ll need:
  • 2 okra / Lady’s finger finely chopped
  • 1/2 Carrot finely chopped
  • 5-6 stems Dill weed chopped (Sapsige soppu, kannada)
  • 1/2 medium tomato finely chopped
  • 1/4 Onion minced
  • 1/8 cup Split yellow dal (Split Moong dal)
  • 1/8 cup Rice
  • 1/4 tsp Turmeric
  • 1 tsp Cumin seeds (Jeera)
  • Ground Black pepper to taste (optional)
  • 4 Cashews coarsely crushed
  • 2 -3 tsp Ghee (Clarified Butter)
  • Salt to taste
  • 1 1/2 cups Water
How it’s done:
  • Dry roast the rice and dal until rice turns opaque and dal turns light golden making sure not to burn them. Alternatively, microwave the rice and dal for a 1 to 1- 1 /2 mins checking in between. Optionally, a drizzle of ghee can be used for roasting the rice and dal mix.
  • Heat ghee in a pressure cooker, when it is hot enough add the cumin seeds and let it crackle. Add in the cashews.
  • When the cashews turn light golden, sauté the minced onions along with turmeric.
  • When the onion turns translucent, add in the okra and sauté till the okra is no longer sticky.
  • Add in the chopped carrots and dill weed and sauté for a few more minutes.
  • Finally add in the chopped tomato, sauté and add ground pepper and salt to taste.
  • To this, add the roasted rice and dal mix and stir for few more minutes till all the veggies stick well to the rice.
  • Now add the water, cover and pressure cook until at least 3 whistles.
  • When the cooker cools, serve with a drizzle of ghee.

Rice and Yellow dal microwave roasted

Veggies ready for the Pongal
Rice, dal and vegetable mixture before pressure cooking
  • Do not let the ghee smoke or burn. If that happens, discard and restart (I know it feels terrible to waste ghee!)
  • For more servings, increase the vegetable proportions and just add water 6 times that of rice & dal mix to yield a soft and porridge like Pongal. Example, for 1 cup of mix i.e, 1/2 and 1/2 cup of rice and yellow dal, add 6 cups of water.
  • A small pressure cooker say of 2 or 3 liters is very handy to cook small quantities especially for “toddler only” food.