Pongal

Pongal Recipe with step by step photos. Pongal is a very traditional breakfast in South India, Pongal is a Ghee Khichdi made with rice and moong dal (pesara pappu) cooked and seasoned. It takes just around 25-30 minutes to make. If you are short on time, pongal can be a good option on the lunch or dinner menu. Pongal is very healthy and easy to digest. You can add vegetables to this recipe to make Veg Pongal/veg khichdi. Pongal can be eaten with Roasted Chickpea/Dhalia/Pappula Chutney, mago pickle and/or sambar.

How to make Pongal

PREP TIME: 5 MINS  COOK TIME: 20 MINS  TOTAL TIME: 25 MINS COURSE:BREAKFAST, LUNCH, DINNER CUISINE:SOUTH INDIAN SERVINGS : 4

Ingredients

  • Rice-Sonamasoori rice or Jasmine rice – 1 cup
  • Moong dal – yellow or split moong dal with skin – 1/4 cup
  • Water – 4 to 5 cups
  • Ghee – 2 tbsp
  • Cashew nuts – few
  • Green chillies – 3
  • Red chilli – 1
  • Curry leaves
  • Cumin seeds – 1 tsp
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1 tsp
  • Pepper powder or pepper corns (miriyalu) – 1/2 tsp

Instructions

Here I used jasmine rice and dal with skin to enhance nutrition.

  1. Heat a pan, add rice, moong dal, and dry roast them seperately for about 3 minutes.
  2. Take them in a bowl and rinse. Drain the water.
  3. Take a pressure cooker add 4 to 5 cups of water, 1 tsp salt, 1 tsp of oil.
  4. Bring the water to boil. Add rinsed and drained moon dal and rice mixture, close the lid and cook it till 2 to 3 whistles.
  5. Add some more water if pongal feels very thick in consistency. Taste and adjust salt.
  6. For tempering : Take a small pan and heat it with 2 tbsp ghee. Add urad dal, mustard seeds, cumin seeds, cashew nuts, curry leaves, green chillies, and red chilli. Fry until dal and cashews turns golden in color, add 1/2 tsp pepper powder (or whole/cushed pepper corns). Turn off.
  7. Add this tempering to cooked rice and moong dal mixture. Mix well.
  8. Serve hot with Roasted Chickpea/Dhalia/Pappula Chutney and/or sambar.

Step by step photo instructions

  1. Heat a pan, add rice, moong dal, and dry roast them seperately for about 3 minutes. Take them in a bowl and rinse. Drain the water.
dry roast dal with skin

2. Take a pressure cooker add 4 to 5 cups of water, 1 tsp salt, 1 tsp of oil.

3. Bring the water to boil. Add rinsed and drained moon dal and rice mixture, close the lid and cook it till 2 to 3 whistles.

4. Add more water if pongal feels very thick in consistency. Taste and adjust salt if needed.

5. For tempering : Take a small pan and heat it with 2 tbsp ghee. Add urad dal, mustard seeds, cumin seeds, cashew nuts, curry leaves, green chillies, and red chilli. Fry until dal and cashews turns golden in color, add 1/2 tsp pepper powder or cushed pepper corns. Turn off. Add this tempering to cooked rice and moong dal mixture. Mix well.

add to rice

5. Serve hot with Roasted Chickpea/Dhalia/Pappula Chutney and/or sambar.

Tips

  1. Sona masoori rice can also be used. I used jasmine rice only because it will not be very hard when we refrigerate leftover pongal. But Pongal tastes good with either choice of rice.
  2. You can add grated ginger in the tempering or in the rice while cooking.
  3. Can add hing to the tempering.
  4. Whole pepper corns or crushed pepper corns can be used in tempering. I don’t like to chew on them, hence added pepper powder.
  5. If you are allergic to nuts, you can skip cashews.
  6. You can add milk.

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