BreakfastMain Course

Savory Pongal

Name: Savory Pongal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: indian
Ingredients: 0.5 cup rice rinsed; 0.25 cup moong dal rinsed; 3.5 cup water; 0.75 tsp salt; 2 tbsp ghee; 10 pcs cashew halved; 1 tsp black peppercorn crushed; 0.5 tsp cumin seed; 0.5 tbsp ginger grated; 8 pcs curry leaf; 0.25 tsp asafoetida (optional)

This comforting and nutritious South Indian breakfast dish features rice and lentils cooked together with aromatic spices. It's a wholesome and satisfying way to start your day, often enjoyed with chutney or sambar.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Easy

VegetarianGluten-free

Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

0.5 cuprice, rinsed
0.25 cupmoong dal, rinsed
3.5 cupwater
0.75 tspsalt

tempering

2 tbspghee
10 pcscashew, halved
1 tspblack peppercorn, crushed
0.5 tspcumin seed
0.5 tbspginger, grated
8 pcscurry leaf
0.25 tspasafoetida(optional)

Equipment

pressure cooker · small pan · spoon

The method

Step by step

1
Combine the rice and moong dal in a pressure cooker with water and salt.
Cook’s note: Ensure both rice and dal are thoroughly rinsed before cooking.
2
Pressure cook for 3-4 whistles on medium heat, then allow the pressure to release naturally.
About 15 min
Cook’s note: The cooking time may vary slightly based on your pressure cooker.
3
While the pongal is cooking, prepare the tempering.
4
Heat the ghee in a small pan over medium heat.
About 1 min
Cook’s note: For a vegan version, use a neutral oil or vegan butter substitute instead of ghee.
5
Add the cashews and fry until they turn light golden brown, then remove them and set aside.
About 2 min
Cook’s note: Watch the cashews carefully as they can burn quickly.
6
In the same pan, add the crushed black peppercorns and cumin seeds.
7
Sauté for a few seconds until fragrant, then add the grated ginger and curry leaves.
About 1 min
Cook’s note: Be careful as the curry leaves might splutter.
8
Stir in the asafoetida, if using, and cook for another 30 seconds.
About 1 min
Cook’s note: Asafoetida adds a distinct savory flavor but is optional.
9
Once the pressure is released from the cooker, open it and gently mash the pongal to a creamy consistency.
About 1 min
Cook’s note: Add a splash of hot water if the pongal is too thick for your liking.
10
Pour the prepared tempering over the pongal and mix well.
11
Garnish with the fried cashews.
12
Serve hot with chutney or sambar.

Keep it good

Storage

Store leftover pongal in an airtight container in the refrigerator.

Reheating

Reheat on the stovetop or in the microwave, adding a little water to loosen if needed.