Pongal Recipe
Pongal is a traditional South Indian dish made from rice and yellow moong dal, lightly seasoned with cumin and black pepper, and garnished with cashews and ghee. It is commonly served as a comforting meal during breakfast or lunch, and is especially popular during the Pongal festival in Tamil Nadu.
Nutrition Values
How to Make Pongal
- 1
Rinse the rice and moong dal and soak them together in water for about 30 minutes.
- 2
Drain the rice and dal, and transfer them to a pressure cooker.
- 3
Add 4 cups of water, turmeric, and salt to the cooker. Mix well.
- 4
Cook under pressure for about 3 whistles or until the rice and dal are soft and mushy.
- 5
In a separate pan, heat ghee and add the cumin seeds and black peppercorns.
- 6
Once the seeds start to splutter, add the diced ginger and curry leaves. Fry for a minute.
- 7
Add the sliced cashews and roast until golden.
- 8
Pour this tempering over the cooked rice and dal mixture in the cooker.
- 9
Mix well, ensuring the tempering is evenly distributed.
- 10
Serve hot, garnished with additional ghee if desired.
