Spicy Pongal – Spicy or Khara pongal is one of the simplest and comfort breakfast recipe in South India. Pongal is prepared mainly with split moong dal and rice. This spicy version of Pongal is a little twist to regular ven pongal. I used cilantro, mint, jeera and pepper corns along with ginger to make this pongal more aromatic and different to other versions.

Usually sweet and Spicy are the 2 different versions of pongal that are mainly popular. This dish is typically served for morning breakfast or lunch. This can be served with ghee and coconut chutney or dhalia chutney. This pongal may not taste good with sambar as regular Ven pongal.

You may also find helpful my other pongal recipe: Ven Pongal

Step by step photo instructions

Rinse rice and soak for 10 mins.

2. Dry roast moong dal until it becomes aromatic. Add this dal to soaked rice.

3. In a blender or food processor, add ginger, cilantro, mint leaves, green chilies, pepper corns and 1 tsp jeera. Blend to a coarse paste.

4. Heat a pressure cooker or Instant Pot , add 2 tbsp oil and 2 tsp ghee, 1 tsp jeera, 1/2 tsp mustard seeds, curry leaves, 3 broken red chilies and cashew nuts.

5. Add ground cilantro paste and sauté it until it turns aromatic.

6. Add 1/4 tsp turmeric and 1 tsp salt.

7. Drain the water from the rice and then add rice and dal to the cooker. Sauté for 2 mins.

8. Add 6 cups of water. You may adjust salt by tasting the water.

9. Cover and pressure cook for 3 whistles on medium flame.

10. Once the pressure settles down, open the cooker and mix gently.

11. If you think the consistency is thick, you may add water till you get desired consistency. If the water is added, heat again 4-5 mins.

12. This Pongal can be served as is with just ghee added. But you may also serve with coconut chutney or Roasted chickpea or dhalia chutney.

How to make Spicy Pongal

PREP TIME: 5 MINS COOK TIME: 20-25 MINS TOTAL TIME: 30 MINS COURSE: MAIN COURSE CUISINE: SOUTH INDIAN SERVINGS : 4

Ingredients

rice – 1 heaped cup (235 ml cup)
moong dal with or without skin – 1/3 cup
oil – 2 tbsp
ghee – 2 tsp
cilantro (coriander leaves) – 1/2 big bunch
mint leaves – 10
ginger – 2″ piece
green chillies – 4-6
cashew nuts
pepper corns – 1/2 tsp
jeera – 2 tsp, divided

Instructions

Rinse rice and soak for 10 mins.
Dry roast moong dal until it becomes aromatic. Add this dal to soaked rice.
In a blender or food processor, add ginger, cilantro, mint leaves, green chilies, pepper corns and 1 tsp jeera. Blend to a coarse paste.
Heat a pressure cooker or Instant Pot, add 2 tbsp oil and 2 tsp ghee, 1 tsp jeera, 1/2 tsp mustard seeds, curry leaves, 3 broken red chilies and cashew nuts.
Add ground cilantro paste and sauté it until it turns aromatic.
Add 1/4 tsp turmeric and 1 tsp salt.
Drain the water from the rice and then add rice and dal to the cooker. Sauté for 2 mins.
Add 6 cups of water. You may adjust salt by tasting the water.
Cover and pressure cook for 3 whistles on medium flame.
Once the pressure settles down, open the cooker and mix gently.
If you think the rice is thick, you may add water till you get desired consistency. If the water is added, heat again 4-5 mins.
This Pongal can be served as is with just ghee added. But you may also serve with coconut chutney or Roasted chickpea or dhalia chutney.

Tips

You may also add milk when adding water.
Tempering can be added again in the end.
You can also use and sauté ginger garlic paste in oil, instead of grinding ginger.
Follow the same steps in Instant Pot, finally select rice option.