Pongal Recipe
Pongal is a traditional South Indian dish made from rice and lentils, flavored with ghee and tempered with cumin, pepper, and ginger. This Perfect Pongal Recipe is a comforting, hearty meal perfect for breakfast or festive celebrations.
Equipment
- Pressure cooker or heavy-bottomed pot
- Mixing spoon
- Tempering pan
- Ladle
Ingredients
For the Pongal:
- 1 cup rice
- 1/2 cup split moong dal (yellow lentils)
- 1 tbsp ghee (clarified butter)
- 1/2 tsp black pepper (coarsely crushed)
- 1 tsp cumin seeds
- 1 tbsp ginger (finely chopped)
- 8-10 cashews
- 10 curry leaves
- 1/2 teaspoon mustard seeds
- Salt to taste
- 5 cups water
For Tempering:
- 1 tbsp ghee
- 1 tsp cumin seeds
- 1/2 tsp black peppercorns
- 1/4 tsp asafoetida (hing)
Instructions
- 1. Prepare the Rice and LentilsRinse the rice and moong dal well. Drain and set aside.In a pressure cooker, add rice, moong dal, salt, and 5 cups of water. Pressure cook for 4-5 whistles until the mixture is soft and mushy.2. Prepare the TemperingIn a small pan, heat ghee. Add cumin seeds, black pepper, mustard seeds, and let them splutter.Add chopped ginger, curry leaves, and asafoetida. Sauté for a few seconds.3. Combine and GarnishAdd the tempering to the cooked rice and lentil mixture, stir well.In the same pan, lightly roast cashews in ghee until golden brown. Add to the pongal and mix.Adjust the consistency with warm water if needed. Drizzle more ghee before serving.4. Serve HotServe the pongal hot with coconut chutney or sambar for a perfect South Indian meal.
Notes
- Flavor Boost: To enhance the flavors, always use fresh ingredients like ginger, curry leaves, and ghee.
- Consistency: Pongal should have a soft, slightly mushy consistency. Add water as needed to adjust the texture.
- Serving Suggestions: Traditionally served with coconut chutney and sambar, but it also pairs well with tomato chutney.
- Make-Ahead Tip: Prepare and store in the fridge, and reheat with a little water for the right texture before serving.
