How much cooking time?

35 min — 10 min prep, 25 min cooking.

Pongal

Name: Pongal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Tamil Nadu Indian
Ingredients: 2tbsp Coriander Leaves; 100g Moong Dal; 100g Ghee; salt; 300g rice; 4g Cumin Seeds; 4g black pepper; 15g Cashew Nuts; 1g Asafoetida; 2tbsp Coconut Oil; 10g Ginger; 2g Curry Leaves

Savory rice-moong dal porridge tempered with pepper, cumin, ghee, and cashews. Tamil comfort breakfast staple.

Time 35 min · Serves 4 · 673 kcal · Central Tamil Nadu, Tamil Nadu

Ingredients

Garnish

Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

Moong Dal — 100 g (whole)
Ghee — 100 g (whole)
salt (optional) (whole)
rice — 300 g (ground)

Tempering

Cumin Seeds — 4 g (whole)
black pepper — 4 g (ground)
Cashew Nuts — 15 g (whole)
Asafoetida — 1 g (ground)
Coconut Oil — 2 tbsp (whole)
Ginger — 10 g (chopped)
Curry Leaves (optional) — 2 g (whole)

Method

Dry roast the moong dal in a pan on low flame for 2-3 minutes until lightly golden and aromatic. Wash the roasted dal and rice together.
Pressure cook the rice and moong dal with 4 cups water and a little salt for 4-5 whistles until soft and mushy. Lightly mash.
Heat ghee in a small pan. Add cumin seeds and crushed black peppercorns; let them splutter.
Add chopped ginger, curry leaves, asafoetida and cashew nuts. Fry until the cashews turn golden.
Pour the hot tempering over the cooked rice-dal mixture and mix well. Adjust salt and consistency with hot water. Serve hot with coconut chutney and sambar.

Common questions

How many calories in one plate of Pongal?: 673 kcal per plate.
How much cooking time?: 35 min — 10 min prep, 25 min cooking.

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