Semiya/vermicelli pongal

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
1 cup Semiya/Vermicelli

1/4 cup moong dhal

3/4 cup shredded jaggery

2 pods of elaichi/cardamom

1/4 cup of sliced almonds/ handful of cashews

handful of raisins

3 tablespoon of shredded coconut (optional)

2 tablespoon ghee


  • Boil the jaggery in 1/2 cup of water and filter through a mesh, just to avoid any impurities.
  • Take 1/4 cup of moong dhal in a microwave safe dish , add 1/2 cup of water and cook for 5-6 minutes.
  • The dhal should be in a 3/4 th cooked state, need not be mushy. Heat 1 tablespoon of ghee in a pan and fry the raisins and almonds till golden.
  • Keep aside. In the same pan roast the vermicelli till slightly golden. Boil 2 cups of water in a pan and add the roasted vermicelli and cook till all te water is absorbed.
  • Now add the melted jaggery, crushed cardamom, cooked moong dhal and stir well. ,
  • Cook in medium heat until all the water is absorbed.
  • Stir in the roasted almonds/cashews, raisins, coconut and another tablespoon of ghee.
  • Mix well and serve warm.


Semiya/Vermicelli Pongal, photo 1
Semiya/Vermicelli Pongal, photo 2


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