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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.

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)

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

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