Pongal Rice

Why You’ll Love This Recipe

Pongal Rice is wholesome, hearty, and easy to prepare. It requires minimal ingredients, is light on the stomach, and offers a delicious blend of creamy rice-lentil texture with the crunch and aroma of a ghee-based tempering. It’s naturally vegetarian and gluten-free, and it can be adapted to suit vegan preferences. Ideal for breakfast, lunch, or even dinner, this dish is comfort food at its best.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Raw rice
• Moong dal (yellow split lentils)
• Water
• Ghee (or oil for vegan version)
• Black pepper (whole or coarsely crushed)
• Cumin seeds
• Ginger (grated or finely chopped)
• Green chilies (optional)
• Curry leaves (optional)
• Asafoetida (hing, optional)
• Cashew nuts (optional, for garnish)
• Salt

Directions

1. Dry roast moong dal in a pan until lightly golden and aromatic. Rinse it along with rice.
2. Pressure cook rice and dal with salt and water until soft and mushy.
3. In a separate pan, heat ghee. Add cumin seeds, black pepper, and ginger.
4. Add curry leaves, green chilies, and hing if using. Sauté briefly.
5. Add cashew nuts and roast until golden.
6. Pour the tempering over the cooked rice-dal mixture.
7. Mix well, mash slightly if needed, and serve hot.

Servings and timing

This recipe serves 4 people and takes about 30–35 minutes to prepare, including pressure cooking time.

Variations

• Vegan version: Use coconut oil or any plant-based oil in place of ghee.
• Add vegetables: Include chopped carrots or spinach for added nutrition.
• Spicy version: Add more green chilies or crushed black pepper.
• Millet pongal: Substitute rice with millets like foxtail millet for a healthier twist.
• Sweet pongal: For a festive version, cook with jaggery and cardamom instead of spices.

Storage/Reheating

Pongal Rice is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
To reheat, add a splash of hot water and warm gently on the stovetop or microwave. Stir occasionally to restore the creamy texture.

FAQs

What kind of rice works best for Pongal Rice?

Short- or medium-grain rice like sona masoori is ideal as it becomes soft and blends well with dal.

Can I use split green gram with skin?

Yes, though yellow moong dal is traditional, you can use split green gram for a slightly different taste and texture.

Is Pongal Rice spicy?

It is mildly spiced with ginger and pepper, but you can adjust the spice level to your taste.

Can I make Pongal without a pressure cooker?

Yes, you can cook rice and dal in a regular pot, but it will take longer and require more water.

Can I prepare Pongal in advance?

Yes, it can be made ahead and reheated. Add water while reheating to loosen the texture.

Is Pongal Rice healthy?

Yes, it is light, protein-rich, and easy on the stomach—great for all ages.

Can I skip cashews?

Yes, cashews are optional and can be left out or substituted with roasted peanuts.

What can I serve with Pongal Rice?

It pairs well with coconut chutney, sambar, pickle, or papadam.

Is Pongal Rice gluten-free?

Yes, it is naturally gluten-free if you use gluten-free hing or skip it.

Can I use basmati rice?

Basmati rice is not traditional for Pongal but can be used in a pinch. Adjust water quantity accordingly.

Conclusion

Pongal Rice is a classic, soul-soothing dish that combines simplicity with deep flavor. Perfect for any time of day, this humble yet satisfying meal is a staple for good reason. With its creamy texture, warming spices, and nourishing ingredients, it’s a dish you’ll want to return to whenever you need a bowl of comfort.

Pongal Rice

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Pongal Rice is a comforting South Indian rice and lentil dish made with moong dal, seasoned with ghee, black pepper, cumin, and ginger. Often enjoyed for breakfast or during festivals, it is warm, creamy, and satisfying.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Pressure Cooking
• Cuisine: South Indian
• Diet: Vegetarian

Ingredients

• 1/2 cup raw rice
• 1/2 cup moong dal (yellow split lentils)
• 3.5 to 4 cups water
• 2 tbsp ghee (or oil for vegan version)
• 1 tsp black pepper (whole or coarsely crushed)
• 1 tsp cumin seeds
• 1 tsp grated or finely chopped ginger
• 1–2 green chilies (optional, slit)
• 1 sprig curry leaves (optional)
• 1/4 tsp asafoetida (hing, optional)
• 8–10 cashew nuts (optional)
• Salt to taste

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Instructions

1. Dry roast moong dal in a pan on low heat until aromatic and lightly golden. Rinse along with rice and drain well.
2. In a pressure cooker, add rice, dal, water, and salt. Pressure cook for 3–4 whistles or until soft and mushy. Mash lightly if needed.
3. In a small pan, heat ghee. Add cumin seeds, black pepper, and ginger. Sauté briefly.
4. Add green chilies, curry leaves, and asafoetida. Stir for a few seconds.
5. Add cashew nuts and fry until golden brown.
6. Pour the tempering over the cooked rice-dal mixture and mix well.
7. Serve hot with coconut chutney, sambar, or pickle.

Notes

• Use short- or medium-grain rice like sona masoori for the best texture.
• Adjust water if using a pot instead of a pressure cooker—more water will be needed.
• For a vegan version, use coconut oil instead of ghee.
• Add vegetables like carrots or spinach to boost nutrition.
• Reheat with a splash of water to bring back the soft, creamy consistency.

Nutrition

• Serving Size: 1 cup
• Calories: 260
• Sugar: 1g
• Sodium: 390mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 15mg