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Manjal Pongal
Gluten-free, lentil and rice mix
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course
Main Dish, Traditional
Cuisine
Baby toddler food, diabetic friendly, gluten free, Indian, One pot, tamilnadu, Vegan, Vegetarian, Winter
Servings
4
people
Calories
214
kcal
Ingredients
1x
2x
3x
1
cup
Raw rice
short grain
1/4
cup
split pigeon pea
Tuvaram pariippu / tur dal/ thogri bele
1/2
tsp
turmeric grated
or use turmeric powder
8
curry leaves
salt to taste
5
cups
Water
Instructions
Pressure cooker method
Wash and drain the rice and the dal, till the water runs clear.
Set the pressure cooker.
Add in the washed rice and dal followed by the turmeric, salt, curry leaves and water.
Pressure cook for three whistles to five whistles.
Take off the flame and let the pressure release naturally.
Open the cooker and mash the cooked mix.
Check for salt and serve warm.
Instant pot method
Set the instant pot for pressure cooking at high.
Wash the rice, lentil mix and add to the pot with 4 cups of water. Reserve 1 cup for mixing later.
Seal the lid and set for 8 minutes.
Once done wait for it to release pressure naturally.
Open and mash the rice gently and serve warm
Rice cooker method
Wash the dal and rice and add it with 5 cups of water to the rice cooker pot an set to porridge mode
After about 15 minutes of cooking, the dal softens and then add the turmeric, curry leaves and salt and cook further.
Depending on the water absorption of the rice, the rice cooker method may need a bit more water to make it mushy.
Mix the rice dal mix well and serve warm
Nutrition
Serving:
100
g
Calories:
214
kcal
Carbohydrates:
45
g
Protein:
6
g
Fat:
1
g
Saturated Fat:
0.1
g
Polyunsaturated Fat:
0.1
g
Monounsaturated Fat:
0.1
g
Sodium:
531
mg
Potassium:
50
mg
Fiber:
2
g
Sugar:
0.3
g
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