Semiya Pongal Recipe: Light & Flavorful Vermicelli Pongal
23 minutes
1246 reads
About Semiya Pongal Recipe: Light & Flavorful Vermicelli Pongal
Discover the delightful Semiya Pongal (Vermicelli Pongal), a lighter, quicker take on the classic South Indian breakfast staple, Ven Pongal. This recipe replaces rice with vermicelli, creating a nourishing and flavorful dish bursting with the aromatic spices of ginger, cumin, and ghee.Perfect for a healthy and satisfying breakfast or brunch, this Vermicelli Pongal is surprisingly easy to make. The combination of vermicelli and moong dal provides a balanced and delicious meal, ready in under 30 minutes. Serve hot with your favorite chutney or sambar for an authentic South Indian experience.Whether you're a seasoned South Indian cook or a curious beginner, this recipe is your key to unlocking a delicious and accessible alternative to traditional Pongal. Get ready for a flavor explosion!
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Recipe Time & More
Prep3 minutes
Cook20 minutes
Total23 minutes
Ingredients
Vermicelli & Dal
- 3 cup Vermicelli approximately 200g, thin, roasted
- 1/2 cup Mung Bean split yellow mung beans
Spices & Aromatics
- 1 tsp Cumin Seeds
- 1 inch Ginger finely chopped
- 1/4 tsp Asafoetida hing
- 1/2 tsp Turmeric Powder
- 1/4 tsp Peppercorns coarsely ground, black
- 7-8 Curry Leaves
Instructions
Prepare the Dal
- Dry roast the moong dal in a pan until lightly browned. Add 3 cups of water, turmeric powder, and salt. Bring to a boil, then reduce heat and simmer until the dal is about 75% cooked but not mushy.
Cook the Vermicelli
- Add the vermicelli to the dal and water mixture. Add another 3-4 cups of water (adjust as needed). Stir well, then reduce heat to low, cover, and simmer for 10 minutes, or until the vermicelli is cooked through and the liquid has absorbed.
Tempering
- While the vermicelli cooks, prepare the tempering. Heat ghee in a separate pan. Add the cumin seeds, black pepper, curry leaves, asafoetida, and ginger. Sauté for a minute until fragrant. Add the cashews and fry until lightly golden brown.
Combine and Serve
- Pour the tempering over the cooked vermicelli and dal. Stir gently to combine. Let it sit for a few minutes to thicken slightly. Serve hot with your favorite chutney or sambar.
Recipe Notes
Expert Tips for the Best Semiya Pongal
- For a richer flavor, use homemade ghee.
- Adjust the amount of water based on the type of vermicelli you use; some varieties absorb more liquid than others.
- Don't overcook the vermicelli; it should be tender but still slightly firm.
- Feel free to add other vegetables like finely chopped carrots or green peas for extra nutrition and flavor.
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Recipe Nutrition
Calories: 778kcalCarbohydrates: 68gProtein: 28gFat: 46gPolyunsaturated Fat: 13.8gMonounsaturated Fat: 27.6gFiber: 16gSugar: 4g
Subhashni Venkatesh
Articles: 165
4 Comments
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Looks incredible! Thanks for the details.
Great recipe! I’m eager to try it.
This is delightful! Thanks for the recipe.
Thanks for the inspiration! Looks tasty.