How To Make Pongal
Pongal is a rice lentil dish which is often prepared in south Indian cuisine for puja rituals. It is also staple food and served daily, along with sambar, chutney or podi.
- Total Cook Time 35 mins
- Prep Time 20 mins
- Cook Time 15 mins
- Recipe Servings2
Ingredients of Pongal
- 150 gms Idli Rice
- 150 gram Moong Dal
- 1 litre Water
- 2-3 Green Chillies
- 10 gram Cumin Seeds
- 5 gram Black Pepper Corn
- 5 gram Ginger (Chopped)
- 10-12 Curry Leaves
- 5 gram Turmeric Powder
- A pinch of Asafoetida
- 50 gram Ghee
- Salt to taste
How to Make PongalHideShow Media
Wash rice 2-3 times with fresh water and soak it in the water for ½ hr. Wash dal and roast it in a pan for 3-5 min with 1 tsp of ghee .
Add roasted dal-soaked rice (drain the water) and water, and cook it on a low heat till it becomes soft in texture and mushy. Add water if needed.
To get creamy consistency, add some hot water to bring it to a consistency you like. Add salt if needed and stir well.
In a pan make the tempered mix using ghee, cumin seeds and crushed black pepper, ginger, curry leaves, green chili, and asafoetida. Sauté for some time.
Then add turmeric, cooked moong dal and rice. Sauté for some time until the moong dal becomes aromatic .
Pour another 250 ml of water and salt. Slowly mix well and cook it again on slow fire. Just ensure that the bottom of the pan is clear.
Once done, serve with sambhar or chutney.
As some people like little runny, you can adjust the consistency by adding more or less water.