Rice Pongal


Rice pongal is a scrumptious dish generally prepared on the occasion of Pongal.


    Raw rice:-300 gm.
    Hing powder: - ½ tsp.

    Mooing dal (yellow/green):- 100 gm.
    Curry leaves (optional):- 10
    Black pepper: - 10 to 12

    Cumin seeds :- 1 tsp.
    Clarified butter/liquefied ghee :- 4tbsp.
    Cashew nuts:-10
    Turmeric powder (optional) :- ½ tsp.
    Ginger(chopped) :- 1 inch piece
    Salt :- to taste

tools required


Serving dish


preparation method

Dry-roast the moong dal and rice in a hot kadai.

Transfer the dal and rice to a bowl. Now, wash them at least three times using fresh water.

Pour water four times the quantity of dal and rice. Stir.

Mix salt to it and pressure cook for 4 whistles.

Dry-roast pepper and cumin seeds for about two minutes and then coarsely powder them.

In a kadai, heat 1 tbsp. of ghee and roast the cashew nuts until they become light brown.

Combine powdered cumin seeds, turmeric powder, hing powder, curry leaves and ginger. Roast for a few minutes.

Take out the cooked dal and rice mixture. Mash them using a masher.

Mix all the remaining ingredients and stir well with leftover ghee.

Serve hot with sambar.

Serving Suggestions

    Serve hot with coconut chutney or sambar.

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Prep:25 Mins Cook: less than 15 min

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