Pongal

• INGREDIENTS

  Main Ingredients:

  • 1 cup (200g) Sona Masoori rice

  • ½ cup (100g) Moong Dal (yellow split lentils)

  • 4 cups Water

  • 1 tsp Salt

  Tempering Ingredients:

  • 3 tbsp (42g) Ghee

  • 16g (10 pieces) Split Cashews

  • 1 tsp (8g) Ginger, finely chopped or grated

  • 1 tsp (3g) Black Peppercorns

  • 1 tsp (3g) Cumin Seeds

  • 1 sprig Curry Leaves

  • 1-3 Green Chili, slit (optional)

  • ⅛ tsp Asafoetida (Hing)

• INSTRUCTIONS

  1. Roasting:

     • Dry roast moong dal on low flame until fragrant (about 2-3 minutes). Do not let it brown.

  2. Cooking Rice & Dal:

     • Rinse rice and roasted moong dal together thoroughly.

     • In a pressure cooker, add water, salt, and the rinsed ingredients.

     • Pressure cook for 3-4 whistles until soft and mushy (or 12 minutes on high in an Instant Pot, followed by natural pressure release).

  3. Preparing Tempering:

     • Heat ghee in a small pan.

     • Fry cashews until golden

     • In the same pan, add cumin seeds and let them splutter.

     • Add crushed black pepper, ginger, green chili, curry leaves, and asafoetida.

     • Sauté briefly until aromatic (about 20-30 seconds).

  4. Combining:

     • Pour the tempering over the cooked rice-dal mixture.

     • Stir well to combine and adjust consistency with hot water if needed.

     • Let it sit for 2 minutes to absorb flavors.

  5. Serving:

     • Drizzle with extra ghee before serving.

     • Enjoy hot with coconut chutney or sambar.

• FLAVOR & FUNCTION

  • Sona Masoori Rice: Forms the foundation of the dish, ensuring a creamy, soft texture when cooked. Provides starch for a comforting consistency.

  • Moong Dal: Adds protein and a nutty undertone while giving Pongal its signature smoothness. Aids in digestion and balances the texture.

  • Ghee: The key fat that enriches the dish, providing a luxurious, buttery mouthfeel. Enhances aroma and flavor depth.

  • Black Pepper: Brings warmth and spiciness, complementing the richness of the ghee. Also acts as a digestive aid.

  • Cumin Seeds: Infuses an earthy, aromatic note while balancing the sharpness of black pepper.

  • Cashews: Provide a pleasant crunch and subtle sweetness, creating a contrast to the creamy texture.

  • Ginger: Lends warmth and slight pungency while supporting digestion and overall flavor complexity.

  • Curry Leaves: Imparts an herbal, citrusy fragrance that defines traditional South Indian Pongal.

  • Asafoetida: Adds umami depth, enhances digestibility, and rounds out the flavors of the dish.