Pongal Recipe
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Pongal Recipe

Ingredients:

  • 1 cup rice
  • 1/2 cup split yellow moong dal (lentils)
  • 4 cups water
  • 1 tablespoon ghee (clarified butter)
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • 2-3 green chilies, slit lengthwise
  • 1 inch piece of ginger, finely chopped
  • 10-12 cashew nuts
  • A few curry leaves
  • Salt to taste
  • Fresh coriander leaves for garnish (optional)

Instructions:

1. Rinse Rice and Lentils:

  1. Rinse the rice and moong dal together under running water until the water runs clear. Drain and set aside.

2. Cook Rice and Lentils:

  1. In a pressure cooker or a large pot, combine the rinsed rice and moong dal with 4 cups of water.
  2. Pressure cook for about 4-5 whistles on medium heat or until the rice and dal are well cooked and mushy. If using a pot, cook until the rice and dal are soft and fully cooked.
  3. Once cooked, mash the rice and dal mixture slightly using the back of a spoon. Set aside.

3. Prepare Seasoning:

  1. Heat ghee and oil in a pan over medium heat.
  2. Add mustard seeds and let them splutter.
  3. Add cumin seeds, asafoetida, slit green chilies, chopped ginger, cashew nuts, and curry leaves. Saute until cashews turn golden brown.

4. Combine Rice and Seasoning:

  1. Add the cooked rice and dal mixture to the pan with the seasoning.
  2. Mix well to combine, ensuring that the seasoning is evenly distributed throughout the Pongal.
  3. Add salt to taste and mix again.

5. Garnish and Serve:

  1. Garnish the Pongal with freshly chopped coriander leaves, if desired.
  2. Serve hot Pongal with coconut chutney, sambar, or a side of pickle for a delicious and hearty South Indian meal.