One Pot Pulagam/Andhra khichdi

Pulagam is a simple, healthy and delicious 30 minute one pot recipe made mainly in Andhra Pradesh. This is a good time for us to know this yummy recipe when no veggies are available or if you don’t have any vegetables. This recipe is made with rice and split yellow moong dal. Pulagam is served with Tamarind pachadi, pappula podi, mango pickle or Pachi Pulusu. This recipe is very similar to North Indian khichdi.

Pulagam is prepared with new harvest rice on Makar Sankranthi day and offered as naivedyam to god. This food is very easy to digest. Split moong dal with skin can also be used for added nutrition.

Pulagam can be cooked in 4 ways.

  1.    Heavy bottomed deep vessel on stove top
  2.    Hawkins or Pressure cooker
  3.    Instant Pot
  4. Electric rice cooker

This recipe is shown using Hawkins/Pressure cooker. Brief instructions are also included on using other methods too.

Making Pulagam

PREP TIME: 5 MINS  COOK TIME: 15-20 MINS  TOTAL TIME: 25 MINS  COURSE:MAIN COURSE  CUISINE:INDIAN SERVINGS : 2-3

Ingredients

  • Sonamasoori rice – 1 cup
  • Yellow moong dal – ¼ cup
  • Salt – 1 tsp   
  • Oil – 2-3 tbsp
  • Turmeric – ¼ tsp
  • Mustard seeds – ½ tsp
  • Cumin seeds – ½ tsp
  • Curry leaves
  • Water – 2 ½ cups

Cooking in Hawkins or small pressure cooker Instructions

  1. Firstly, rinse rice and soak in water for at least 10 mins. 
  2. Heat the pressure cooker or any pan to dry roast moong dal with no oil. Fry until you smell nice aroma. Do not over roast the dal.
  3. Add the roasted moong dal/lentils to rice.
  4. Heat the pressure cooker, add 2-3 tbsp oil. Add mustard seeds, cumin seeds and curry leaves.
  5. When mustard seeds start sputtering, add turmeric, water and salt.
  6. Drain water from rice and keep it ready.
  7. When the water starts boiling, add rice and moong dal to water. Mix well.
  8. Close the lid and cook until 3 whistles.
  9. When the pressure leaves, open the lid and gently mix the rice.
  10. Serve hot with Tamarind pachadi, mango pickle or Pachi Pulusu. Pulagam also tastes good with yogurt/curd.

step by step photo instructions

  1. First rinse 1 cup rice and soak in water for at least 10 mins. 

2. Heat the pressure cooker or any pan to dry roast 1/4 cup moong dal with no oil. Fry until you feel the aroma. Do not over roast the dal. Add this roasted dal/lentils to soaked rice.

3. Heat the cooker with 2-3 tbsp oil. Add 1/2 tsp each mustard seeds, cumin seeds. Then add curry leaves. When mustard seeds start sputtering, add turmeric, 2.5 cups water and 1 tsp salt.

4. Drain water from rice and keep it ready. When the water starts boiling, add rice and moong dal to water. Mix. Close the lid and cook until 3 whistles.

5. When the pressure leaves, open the lid and gently mix the rice.

6. Serve hot with Tamarind pachadi, mango pickle or Pachi Pulusu. Pulagam also tastes good with yogurt/curd.

Cooking in an Instant Pot

  1. Rinse 1 cup rice and soak in water for 10 mins. Turn the IP to saute mode, Fry 1/4 cup moong dal without oil in the steel pot till you smell the nice aroma. Mix this roasted dal with soaked rice.
  2. Take 2-3 tbsp oil in the pot, add 1/2 tsp each mustard seeds, cumin seeds. Then add curry leaves. When mustard seeds start sputtering, add turmeric, 2 cups water and 1 tsp salt.
  3. Drain the water from rice, add this rice and dal mix to the pot. Give a good mix.
  4. Close the lid. Set to rice option, or pressure cook high for 4 mins.
  5. When done, wait 10 mins, open the lid and fluff off the rice.

Cooking in an Electric Rice Cooker

  1. Rinse 1 cup rice and soak for 10 mins. Place the electric cooker’s vessel directly on the stove. Fry 1/4 cup moong dal without oil in the vessel till you smell the nice aroma. Mix this roasted dal with soaked rice.
  2. Take 2-3 tbsp oil in the vessel, add 1/2 tsp each mustard seeds, cumin seeds and then add curry leaves. When mustard seeds start sputtering, add turmeric, 3 cups water and 1 tsp salt.
  3. Drain the water from rice, add this rice and dal mix to the pot.
  4. Place this vessel in the electric rice cooker. Turn on cook mode.
  5. When it is done, mix and serve hot with tamarind chutney or pachi pulusu.

Cooking on stove top in a heavy bottomed vessel

  1. Rinse 1 cup rice and soak for 10 mins. Fry 1/4 cup moong dal without oil in the vessel till you smell the nice aroma. Mix this roasted dal with soaked rice.
  2. Take 2-3 tbsp oil in the same vessel, add 1/2 tsp each mustard seeds, cumin seeds and then add curry leaves. When mustard seeds start sputtering, add turmeric, 2.5-3 cups water and 1 tsp salt.
  3. Drain the water from rice, add this rice and dal mix to the vessel.
  4. When it starts boiling, turn the flame in sim/low, cook till it is done. Do not mix in between.
  5. Keep checking till rice cooks completely, check the bottom if there is any water left. Gently mix and serve.

3 Comments Add yours

  1. Tharangini says:

    Hi akka, today I tried pulagam with pachi pulusu and chintapandu pachadi. It is really yummy.

    Liked by 1 person

    1. Sirisha says:

      Oh that’s very nice to hear Tharangini.. thank you..🥰

      Like

  2. Guru Balaram Akhilesh Kurakula says:

    Wow. Its really nice of you to explain the Reciepies in different ways. When I started reading, i just thought how should I cook with Rice cooker and there it folllows. Thank you verymuch for the simple steps too. Will try this weekend! 😊

    Liked by 1 person

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