Moong dal has good source of low in saturated fat, no cholesterol, very high in dietary fiber, high in iron, high in manganese and high in phosporus. Some dals like toor dal forms gas during pregnancy and so moong dal is better than toor dal and it's easily digested. During earlier pregnancy, it's very hard to consume healthy food cooked with onion and garlic. This dal cooked with rice(Ven Pongal) is a good substitue to prevent nausea for those who hate the sight or smell of onion and garlic for their breakfast or dinner during their earlier pregnancy. This is my past experience, I had during my first preganancy. Thanks to Sangeeth of Art of cooking Indian Food for announcing Eat Healthy-Duing Pregnancy event which would be useful for new moms to-be or others who have less knowledge can learn from her event.
Ingredients:
1 cup raw rice
½ cup moongdal
2 1/2 cup water
11/2 tsp Salt or to taste
Hing ¼ tsp
one green chilli
1 1/2 inch ginger
Ghee 5 tablespoon

Garnishing:
1 tsp coarsely whole black pepper
1 tsp pounded cumin seeds
7 broken cashew nuts
One string curry leaves

This pongal goes to participate 3 events Announcing "Recipes for the rest of us" , Eat Healthy - During Pregnancy and Food In Colors (FIC)

Method:
Wash the rice and dhal 3 or 4 times till the water is clear. In a saucepan, boil rice and dal adding water ,salt, hing, ginger, green chilli and cook till soft ( in a pressure cooker, cook it for 3 to 4 whistles)Open the cooker. Mash the rice well.
In a kadai, pour ghee and fry cashew nuts, coarsely pepper, pounded cumin seeds , curry leaves mix it in the rice mixture.
Pongal ready have with sambar, chutney or Kosthu or maple syrup
Tips:
Add 1/4 cup of milk after it's cooked to look white and soft.