Pongal

🌿 Pongal (South Indian Rice & Lentil Dish)

Ingredients

Rice – 1 cup, raw, short-grain

Moong dal – ½ cup, split yellow

Water – 3½ cups

Salt – 1¼ tsp (adjust to taste)

Ghee – 2 tbsp

Black pepper – 1½ tsp, whole

Cumin seeds – 1 tsp

Ginger – 1 inch, grated

Cashews – 10, whole

Curry leaves – 10, fresh

Asafoetida – ¼ tsp

---

Method

1. Dry roast moong dal

In a pan, lightly roast the moong dal until it turns aromatic and slightly golden. This enhances flavor.

2. Cook rice & dal

Wash rice and roasted dal together. Add them to a pressure cooker or pot with 3½ cups water and 1 tsp salt.

Cook until soft and mushy (3–4 whistles in a pressure cooker or simmer in a pot until grains are soft).

3. Prepare tempering (tadka)

Heat 2 tbsp ghee in a small pan.

Add whole black pepper and cumin seeds, let them splutter.

Add grated ginger, asafoetida, curry leaves, and cashews. Fry until cashews turn golden.

4. Combine

Pour this hot tempering over the cooked rice-dal mixture. Mix well while still hot. Adjust salt if needed.

5. Serve hot

Pongal should be soft, creamy, and slightly gooey. Serve hot with coconut chutney and sambar.