Pongal

Why You’ll Love This Recipe

Pongal is incredibly comforting, easy to digest, and quick to make with just a few pantry staples. The combination of rice and lentils provides a good source of protein and energy, while the tempering of ghee and spices adds depth and flavor. This dish is ideal for breakfast, lunch, or dinner and works well as both an everyday meal and festive offering. Naturally vegetarian and gluten-free, it can also be made vegan with simple substitutions.

Ingredients

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

• Raw rice
• Moong dal (yellow split lentils)
• Ghee (or oil for a vegan version)
• Water
• Salt
• Whole black peppercorns
• Cumin seeds
• Ginger (grated or finely chopped)
• Green chilies (optional)
• Curry leaves
• Cashew nuts (optional, for garnish)
• Asafoetida (hing, optional)

Directions

1. Dry roast the moong dal lightly until aromatic, then rinse along with the rice.
2. Add water and pressure cook the rice and dal together until soft and mushy.
3. Mash the cooked mixture lightly and set aside.
4. In a small pan, heat ghee. Add cumin seeds, whole peppercorns, ginger, green chilies, and curry leaves.
5. Sauté briefly, then add cashews and fry until golden.
6. Add a pinch of asafoetida if using.
7. Pour the tempering over the cooked rice-dal mixture and mix well.
8. Adjust salt and consistency with hot water if needed. Serve hot.

Servings and timing

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

Variations

• Vegan version: Use oil or vegan butter in place of ghee.
• Add vegetables: Stir in cooked carrots, peas, or spinach for extra nutrition.
• Millet pongal: Replace rice with millet like foxtail or little millet for a healthier version.
• Spicier version: Add more green chilies or crushed black pepper for extra heat.
• Sweet pongal: Make a sweet version by replacing spices with jaggery, cardamom, and nuts.

Storage/Reheating

Pongal 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 on the stovetop or microwave, stirring until smooth and heated through. The dish tends to thicken as it sits, so adjust consistency before serving.

FAQs

What type of rice is best for Pongal?

Short-grain rice like sona masoori is ideal due to its soft and starchy texture.

Can I make Pongal without a pressure cooker?

Yes, you can cook the rice and dal in a pot, but it will take longer. Stir frequently to avoid sticking.

Is Pongal spicy?

It has a mild heat from pepper and ginger, but it can be adjusted to taste.

Can I make Pongal vegan?

Yes, just use oil instead of ghee and skip hing if it’s not gluten-free.

Can I skip moong dal?

Moong dal is essential for the traditional texture and flavor, but in a pinch, you can substitute with other yellow lentils.

Is Pongal good for digestion?

Yes, it’s light, nourishing, and easy on the stomach, making it great for all ages.

Can I prepare Pongal ahead of time?

Yes, it can be made ahead and reheated with a splash of water to regain its creamy texture.

What can I serve with Pongal?

It pairs well with coconut chutney, sambar, or a simple pickle.

Why is Pongal eaten during festivals?

It symbolizes abundance and gratitude for the harvest, especially during the Pongal festival in Tamil Nadu.

Can I freeze Pongal?

While possible, it’s best eaten fresh. Freezing may alter the texture and make it less creamy when thawed.

Conclusion

Pongal is a time-honored dish that’s simple, nourishing, and packed with comfort. Whether you’re enjoying it as a festive offering or a cozy weekday meal, its creamy texture and gentle spices make it a deeply satisfying choice. With easy ingredients and quick preparation, this one-pot wonder deserves a place in your regular meal rotation.

Pongal

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Pongal is a traditional South Indian dish made with rice and moong dal, flavored with ghee, black pepper, cumin, and ginger. Creamy, comforting, and protein-rich, it’s commonly enjoyed during festivals or as a nourishing meal any day.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Pressure Cook
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

• 1/2 cup raw rice
• 1/4 cup moong dal (yellow split lentils)
• 2 tablespoons ghee (or oil for vegan version)
• 2.5 to 3 cups water (adjust for desired consistency)
• Salt to taste
• 1 teaspoon whole black peppercorns
• 1 teaspoon cumin seeds
• 1 teaspoon grated or finely chopped ginger
• 1 green chili, chopped (optional)
• 8–10 curry leaves
• 1 tablespoon cashew nuts (optional)
• 1 pinch asafoetida (hing, optional)

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Instructions

1. Dry roast moong dal until lightly golden and aromatic. Rinse with rice under running water.
2. Add water and pressure cook the rice and dal mixture for 3–4 whistles, or until soft and mushy. Let the pressure release naturally.
3. Mash the cooked mixture lightly to desired texture and set aside.
4. Heat ghee or oil in a small pan. Add cumin seeds and whole peppercorns. Let them sizzle.
5. Add chopped ginger, green chili (if using), curry leaves, and hing. Sauté for a few seconds.
6. Add cashew nuts and fry until golden brown.
7. Pour the tempering into the cooked rice-dal mixture and mix well.
8. Adjust salt and add hot water if needed to reach desired consistency. Serve hot.

Notes

• Use short-grain rice like sona masoori for authentic texture.
• Adjust water based on how soft or runny you prefer the Pongal.
• Use oil or vegan butter for a vegan version.
• Tempering enhances flavor—don’t skip it unless necessary.
• Pongal thickens over time; add hot water before serving if reheating.

Nutrition

• Serving Size: 1 cup
• Calories: 220
• Sugar: 1g
• Sodium: 280mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 8mg