Classic Pongal Recipe

Ingredients

• 1 cup (200g) rice 1 cup (200g) rice
• 1/2 cup (100g) split yellow moong dal (lentils) 1/2 cup (100g) split yellow moong dal (lentils)
• 4 cups (950ml) water 4 cups (950ml) water
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon roasted cumin seeds 1 teaspoon roasted cumin seeds
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 10-12 cashews 10-12 cashews
• 1 teaspoon black pepper 1 teaspoon black pepper
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 3g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 10g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice and lentils thoroughly under running water.
2. 2.
   In a large pot, combine the rice, lentils, water, turmeric powder, roasted cumin seeds, and grated ginger.
3. 3.
   Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for about 20-25 minutes or until the rice and lentils are cooked and soft.
4. 4.
   In a separate pan, heat the ghee and add the cashews. Fry them until golden brown, then remove and set aside.
5. 5.
   Add black pepper and salt to the cooked rice and lentils, stirring well to combine.
6. 6.
   Serve the Pongal hot, garnished with fried cashews and fresh coriander leaves.

Treat your ingredients with care...

• Rice — Make sure to rinse the rice thoroughly to remove any excess starch before cooking.
• Lentils — Soaking the lentils for 30 minutes prior to cooking can help reduce the cooking time.
• Ghee — If you prefer a vegan version, you can substitute ghee with coconut oil or any other plant-based oil.
• Cashews — For a healthier option, you can lightly toast the cashews instead of frying them in ghee.
• Turmeric powder — Turmeric not only adds a vibrant color to the dish but also offers numerous health benefits.

Tips & Tricks

• To enhance the flavor, you can add a pinch of asafoetida (hing) while cooking the rice and lentils.
• For a spicier version, you can add finely chopped green chilies along with the grated ginger.
• To make the Pongal creamier, you can add a splash of coconut milk towards the end of cooking.
• Serve Pongal with a side of coconut chutney, sambar, or a dollop of ghee for an extra indulgence.
• Leftover Pongal can be refrigerated and reheated the next day. Add a little water while reheating to restore its creamy consistency.

Serving advice

Serve Pongal hot in individual bowls, garnished with fried cashews and fresh coriander leaves. Accompany it with coconut chutney, sambar, or a side of yogurt for a complete and satisfying meal.

Presentation advice

To elevate the presentation, you can shape the Pongal into small mounds using a cup or a mold. Drizzle a little ghee on top and sprinkle some roasted cumin seeds and black pepper for an attractive finishing touch.