We wanted to try a new porridge. We tried this recipe, but it turned out not to be soupy at all: https://www.onegreenplanet.org/vegan-recipe/pongal-south-indian-rice-lentil-porridge-vegan/ Its texture is more like the mung bean filling of Korean sweet rice cake (dduk). The flavors are nice, and it is tasty as a drier rice and mung bean dish. This recipe is vegetarian, although we ended up adding chicken broth.
Our modifications: first, in lieu of curry leaves in the hot oil, we added 2 bay leaves to the moong dal and rice in the pressure cooker. Second, we probably had the pressure cooker on too high heat or else needed more liquid than 2 cups of water. At the end of cooking, we did a quick release but found the bottom slightly burnt and the contents dry (although the rice and moong dal were fully cooked and tender). To add back in some moisture, we added 1/2 cup hot chicken stock (we used Better Than Bouillon chicken flavor). Third, we used real ghee (not vegan) and tried to make sure the cashews were fully cooked (undercooked cashews may be difficult to digest). After stirring stirring hot oil (with black mustard seed, cashews, and dried hot peppers) into the moong dal-rice mixture, we still found the mixture dry. We then heated 2 tsp ghee, then added 1/4 tsp sweet paprika. We stirred that into the mixture. (Dec. 2022)
Cooking Adventures 