Pongal Recipe - Traditional Tamil Rice and Lentil Comfort Food

Learn to make authentic Tamil ven pongal (savory rice-lentil dish) - a comforting South Indian breakfast made with rice, moong dal, ghee, and pepper.

• 1 cup raw rice
• 1/4 cup moong dal (split yellow lentils)
• 4 cups water
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tbsp black peppercorns, crushed
• 1 inch ginger, minced
• 2-3 green chilies, slit
• 15-20 cashews
• Few curry leaves
• 4 tbsp ghee
• Salt to taste
• For tempering: 1 tsp mustard seeds

1. 1

   Dry roast moong dal in a pan until aromatic and slightly golden. Set aside.

2. 2

   Wash rice and roasted moong dal together. Drain.

3. 3

   In a pressure cooker, add rice, moong dal, 4 cups water, turmeric, and salt.

4. 4

   Pressure cook for 3-4 whistles until rice and dal are completely soft and mushy.

5. 5

   Once pressure releases, open the cooker and mash the mixture well with a ladle.

6. 6

   Heat ghee in a pan. Add mustard seeds and let them splutter.

7. 7

   Add cumin seeds, crushed pepper, curry leaves, and fry for 30 seconds.

8. 8

   Add cashews and fry until golden. Add ginger and green chilies, sauté briefly.

9. 9

   Pour this tempering over the cooked pongal. Mix well.

10. 10

    Serve hot with coconut chutney, sambar, and more ghee drizzled on top.

Per serving. Values are approximate.