Pongal
An authentic vegetarian recipe from Tamil Nadu, India
Cook Time
30 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
200g Raw rice (sona masuri)
80g Yellow moong dal (split)
60g Ghee
8g Whole black peppercorns
6g Cumin seeds
15g Ginger, finely chopped
3piece Green chillies, slit
15piece Curry leaves
30g Cashew nuts
1g Asafoetida (hing)
7g Salt
900ml Water
12 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Dry roast the yellow moong dal in a pan over medium heat for 3–4 minutes, stirring continuously, until it turns light golden and smells nutty. This roasting step enhances the flavour of the dal.
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Wash the rice and roasted moong dal together under cold water until the water runs clear. Drain.
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In a pressure cooker, combine the washed rice and dal with 900 ml water and a pinch of salt. Pressure cook for 4–5 whistles until the rice and dal are completely soft and mushy — pongal should have a porridge-like consistency.
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Once the pressure releases, open the cooker and mash the rice-dal mixture with a ladle until it reaches a smooth, thick, flowing consistency. Add a little hot water if it is too thick.
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Heat ghee in a small pan over medium heat. Add the cashew nuts and fry for 2–3 minutes until golden. Remove and set aside.
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In the same ghee, add the whole black peppercorns and cumin seeds. Let them crackle for 30 seconds.
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Add the asafoetida, curry leaves, slit green chillies, and finely chopped ginger. Fry for 1–2 minutes until the curry leaves are crisp and the ginger is golden.
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Pour this entire tempering (tadka) over the cooked rice-dal mixture. Add the fried cashews. Stir well to combine.
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Season with salt and mix thoroughly. The pongal should be thick, creamy, and well-seasoned. Add more ghee if desired — pongal is traditionally quite rich with ghee.
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Serve hot with coconut chutney, sambar, and a side of vada. Pongal is the quintessential Tamil Nadu breakfast and festival dish.
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Chef's Tips
The rice and dal should be cooked until completely mushy — pongal is not meant to have separate grains; the porridge-like consistency is what defines it.
Generous ghee is non-negotiable for authentic pongal; the dish should be rich and glossy. Street-style and temple pongal uses far more ghee than home recipes typically suggest.
Whole black peppercorns are essential and should be bitten into during eating — they provide bursts of heat that are characteristic of pongal.
Ven pongal (savoury) is the most common version; for sweet pongal (sakkarai pongal), replace the savoury tempering with jaggery, cardamom, and more ghee.
About This Dish
Pongal is a traditional vegetarian dish from Tamil Nadu, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The rice and dal should be cooked until completely mushy — pongal is not meant to have separate grains; the porridge-like consistency is what defines it. - Generous ghee is non-negotiable for authentic pongal; the dish should be rich and glossy. Street-style and temple pongal uses far more ghee than home recipes typically suggest. - Whole black peppercorns are essential and should be bitten into during eating — they provide bursts of heat that are characteristic of pongal. - Ven pongal (savoury) is the most common version; for sweet pongal (sakkarai pongal), replace the savoury tempering with jaggery, cardamom, and more ghee.
Category
Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Easy