Savory Pongal
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
Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
Store leftover pongal in an airtight container in the refrigerator.
Reheat on the stovetop or in the microwave, adding a little water to loosen if needed.
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