Back to all recipes
Pregnancy Recipe

Breakfast

Vegetable ven pongal

A comforting Tamil Nadu dish of rice and moong dal cooked soft with vegetables, black pepper and cumin — gentle and easy on the stomach.

Prep
10 min
Cook
20 min
Total
30 min
Portions
3
  • Easy
  • Pregnancy
  • Vegetarian
  • Budget-friendly
  • Fibre-rich
Vegetable pongal served on a banana leaf with a steel tumbler alongside

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Swap an ingredient

Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredients

For 3 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

  1. Step 1. Dry roast the moong dal lightly until aromatic, then rinse it with the rice.
  2. Step 2. Pressure cook (or simmer) the rice, dal and vegetables with the water until very soft and mushy, about 12–15 minutes.
  3. Step 3. Heat the ghee in a small pan, add the cumin, crushed pepper, ginger and cashews and fry briefly.
  4. Step 4. Pour the tempering over the pongal, mix well and mash lightly to a soft, porridge-like consistency.
  5. Step 5. Serve hot in a bowl (about 250 g per portion).

Allergens for your selection

  • Contains: Nuts

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.