Pulagam is a quick, simple, easy, healthy, and delicious 30 minute one pot recipe made mainly in Andhra Pradesh. This is the best food that can be made when there are no veggies are available or if you don’t have any vegetables. This recipe is made with just rice and split yellow moong dal which are readily available in our pantry. This nutritious 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.

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

Equipment Used:

Hawkins : https://amzn.to/2PfRJvG

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 3-4 tbsp oil. Add 1/2 tsp each mustard seeds, cumin seeds. Then add curry leaves. When mustard seeds start sputtering, add 1/2 tsp 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 3-4 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 and serve hot with tamarind chutney or pachi pulusu.

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 3-4 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. Take3-4 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.

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