Recipe Cooked, Photographed and Written by Praveena
PrepTime:2 mins CookTime:12 mins Cuisine:South Indian
Pulagam is the other name for Andhra Khichdi but made a bit differently. It is basically prepared as an offering to the Gods during any festivals, in the Telugu states (South of India).
As Krishnashtami / Janmashtami / Gokulashtami is just 2 days away, I thought of sharing this traditional yet nutritious recipe.
While writing the steps below, I sincerely thanked our Indian culinary ancestors who created such jumbo packed recipes. Haha.. why because, it has carbs, protein, fiber, iron, veggies, spices, nuts, herbs, little oil… everything!
For family dinners I keep making this wholesome dish, being a One-pot recipe its quite easy & quick. Even my kids love this, so there’s no reason to look back for me. 🙂
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Breakfast recipes collection⇒ Breakfast / Tiffin
Traditional festive recipes collection⇒ Traditional Indian Recipes for Festivals / Panduga Nayivedyalu
Chutney recipes collection⇒ Chutney / Pachchadi / Dip
- Lentils based Veg Rice (Electric Pressure Cooker)
- Kobbari Annam / Coconut Rice
- Munagaku Pulihora / Moringa / Drumstick Leaves Rice
- Rice (uncooked) – 1 cup
- Yellow Moong Dal / Pesarapappu – ½ cup
- Water – 3 cups or 3½ cups (for cooking) (See TIPS)
- Mixed Vegetables – 1½ cups
- Salt – 1½ teaspoon
- Chopped Coriander Leaves – 2 tablespoons
Ingredients for Tempering:
- Cooking Oil / Ghee – 2 tablespoons
- Cashew Nuts – 10
- Fresh Ginger – 1 inch piece
- Whole Black Pepper – 1 tablespoon
- Green Chillies – 6
- Curry Leaves – 5 (optional)
- Whole Cumin – 1 tablespoon
- Turmeric Powder – ¼ teaspoon
- Black Pepper Powder – 1 teaspoon
- Green Chillies
- Turmeric Powder
- Curry Leaves
Step wise pics Procedure for Pulagam / One pot veg rice with lentils:
- Firstly, take the rice and lentils into same bowl, wash them thoroughly.
- Add the water (for cooking). Set aside.
- Put the pressure cooker / medium size vessel on stove top medium flame.
- Add the cooking oil / ghee, let it heat.
- Transfer all the ‘Ingredients for tempering’.
- Saute them until the cashew nuts turn colour.
- Transfer the rice and dal / lentils into the cooker / vessel.
- Pour in the soaked water as well. Mix throughout gently.
- Close the lid of the cooker / vessel. Cook until 3 whistles.
- When the pressure is released, using a fork, fluff up the rice gently.
- Garnish with chopped coriander leaves. Done!!
- Traditional recipe doesn’t have, mixed vegetables in it. But I do add for extra nutrition, you can even skip.
- Adjust the salt & spice, as per your taste.
- I have added a teaspoon of ghee along with the ‘ingredients for tempering’.
- This is strictly a NO Onion & NO Garlic recipe. The combination doesn’t suit much.
- Add only 2½ cups of water, if you prefer grainy rice texture. Add 3 cups of water, if you prefer a bit of soft textured rice.
- This same recipe can be made on a stove-top using a suitable vessel.
- This, Pulagam / One pot veg rice with lentils, stays good for 2 days at room temperature.
- It can also be stored in refrigerator for a week, and can be re-heated before serving.
- This, Pulagam / one pot veg rice with lentils, forms a complete meal, which includes carbs, protein, veggies & nutrients! Can’t agree for more!?
- In general, this is preferred to be eaten plain (or) with any Indian pickle.
- We had it with Andhra Avakaya / Mango pickle and chilled homemade curds / yogurt.
- You can have any chutney as a side too. My Chutney recipes collection⇒ Chutney / Dip
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