Pongal is a traditional South Indian dish that’s both comforting and flavorful. This savory rice and lentil porridge is seasoned with black pepper, ginger, and cumin, and typically garnished with cashews and curry leaves.
Ingredients of Pongal
- 1 cup white rice
- 1/4 cup split yellow moong dal (lentils)
- 1 tablespoon ghee (clarified butter)
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon black pepper, freshly ground
- 1 tablespoon ginger, finely chopped
- 10-12 curry leaves
- 10-12 cashews
- 1/4 cup grated coconut (optional)
- Salt to taste
- Water (approximately 3-4 cups)
Instructions
1. Preparing the Rice and Dal
Begin by rinsing the rice and moong dal separately in cold water until the water runs clear. Drain well. In a large pot or pressure cooker, heat 1 tablespoon of ghee over medium heat. Add the rinsed moong dal and toast for a few minutes until it starts to turn golden brown. This step enhances the flavor of the lentils.
2. Cooking the Mixture
Add the rinsed rice to the pot with the toasted dal. Pour in 3-4 cups of water and season with salt. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the rice and dal are cooked and have a creamy consistency. If using a pressure cooker, cook for 3-4 whistles on medium heat.
3. Tempering the Spices
While the rice and dal are cooking, prepare the tempering. In a small frying pan, heat 1 tablespoon of ghee over medium heat. Add the mustard seeds and let them splutter. Then, add the cumin seeds, chopped ginger, and curry leaves. Sauté for a minute until fragrant. Add the cashews and continue to cook until they turn golden brown.
4. Combining the Tempering with Pongal
Once the rice and dal are cooked, stir in the tempering mixture, ensuring it’s well combined. If desired, mix in grated coconut for added texture and flavor. Adjust the salt to taste and give it a good stir.
5. Serving
Serve the Pongal hot, garnished with additional ghee if desired. It pairs wonderfully with coconut chutney or sambar on the side.
Tips For Variation
- Add Vegetables: Incorporate chopped carrots, peas, or beans into the Pongal for extra nutrition and color.
- Spice It Up: Adjust the amount of black pepper or add a pinch of red chili powder for a spicier version.
- Herbs: Experiment with different herbs like mint or coriander for a fresh twist.
- Nuts and Seeds: Try adding almonds or sunflower seeds in place of cashews for varied texture.
- Use Coconut Milk: For a richer flavor, replace some of the water with coconut milk.
- Fermented Pongal: Let the dish sit overnight and serve it the next day for a tangy taste.
- Lemon Juice: Add a squeeze of lemon juice before serving to enhance the flavor with a tangy kick.
- Ghee vs. Oil: Substitute ghee with a neutral oil for a lighter version.
Macros
- Calories: 270
- Protein: 8g
- Carbohydrates: 42g
- Fat: 8g
- Fiber: 3g
Frequently Asked Questions for Pongal!
1. Can I make Pongal without a pressure cooker?
- Yes, you can cook Pongal in a regular pot. Just ensure you simmer it for a longer time (about 25-30 minutes) and stir occasionally to prevent sticking.
2. Can I use brown rice instead of white rice?
- Yes, you can use brown rice, but you will need to adjust the cooking time and water quantity. Brown rice generally requires more water and a longer cooking time.
3. Is Pongal suitable for a vegan diet?
- Traditional Pongal is made with ghee, but you can substitute it with a plant-based oil or vegan butter to make it vegan-friendly.
4. How long can I store leftover Pongal?
- Leftover Pongal can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.
Delicious South Indian Pongal: A Comforting Rice and Lentil Dish
Ingredients
- 1 cup white rice
- ¼ cup split yellow moong dal lentils
- 1 tablespoon ghee clarified butter
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon black pepper freshly ground
- 1 tablespoon ginger finely chopped
- 10-12 curry leaves
- 10-12 cashews
- ¼ cup grated coconut optional
- Salt to taste
- Water approximately 3-4 cups
Instructions
- Preparing the Rice and Dal
- Begin by rinsing the rice and moong dal separately in cold water until the water runs clear. Drain well. In a large pot or pressure cooker, heat 1 tablespoon of ghee over medium heat. Add the rinsed moong dal and toast for a few minutes until it starts to turn golden brown. This step enhances the flavor of the lentils.
- Cooking the Mixture
- Add the rinsed rice to the pot with the toasted dal. Pour in 3-4 cups of water and season with salt. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the rice and dal are cooked and have a creamy consistency. If using a pressure cooker, cook for 3-4 whistles on medium heat.
- Tempering the Spices
- While the rice and dal are cooking, prepare the tempering. In a small frying pan, heat 1 tablespoon of ghee over medium heat. Add the mustard seeds and let them splutter. Then, add the cumin seeds, chopped ginger, and curry leaves. Sauté for a minute until fragrant. Add the cashews and continue to cook until they turn golden brown.
- Combining the Tempering with Pongal
- Once the rice and dal are cooked, stir in the tempering mixture, ensuring it’s well combined. If desired, mix in grated coconut for added texture and flavor. Adjust the salt to taste and give it a good stir.
- Serving
- Serve the Pongal hot, garnished with additional ghee if desired. It pairs wonderfully with coconut chutney or sambar on the side.