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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.

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

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

Find it online: https://thefamilycooking.com/pongal-rice/