🇮🇳 Indian Vegetarian

Pongal

Name: Pongal
Prep time: 14 min
Cook time: 31 min
Total time: 45 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tsp Ginger Garlic Paste; to taste Salt; 1, finely chopped Onion; 1, chopped Tomato; 1, slit Green Chili; 1 tsp Cumin Seeds; 3 tbsp Ghee; 1/2 tsp Turmeric Powder; 2 cups Rice; a pinch Asafoetida; 1/4 cup Cashews; 1 tsp Black Pepper; 1 cup, rinsed Yellow Moong Dal

🇮🇳 Indian

Tamil ven pongal foundation — ghee, pepper and cashew in soft dal-rice. Soft, soupy and unreasonably comforting — the dish every Indian household prescribes. Classic pairing: kadhi alongside, achaar on the side.

Prep 14 min Cook 31 min Serves 3 Easy

Ingredients

Ginger Garlic Paste1 tsp
Saltto taste
Onion1, finely chopped
Tomato1, chopped
Green Chili1, slit
Cumin Seeds1 tsp
Ghee3 tbsp
Turmeric Powder1/2 tsp
Rice2 cups
Asafoetidaa pinch
Cashews1/4 cup
Black Pepper1 tsp
Yellow Moong Dal1 cup, rinsed

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Rinse the rice and the rice together till the water runs clear; soak 20 minutes and drain.
2
Heat ghee in a pressure cooker and crackle cumin with a pinch of asafoetida.
3
Soften the onion, add the paste and tomato with turmeric, and cook until the tomato splits.
4
Stir in the rice and rice, toast briefly, then add water, salt and half the cilantro.
5
Cook on high heat for the first whistles, then low for ten minutes; open, stir vigourously — it should be soft and loose — and finish with ghee.

Chef's tip

Resting the finished dish for five minutes off the heat lets the spices settle and deepen.

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Watch how it's made

Video: PONGAL| కట్టే పొంగలి |Ven Pongal |Best Temple Style Pongal | pongal recipe at home by vismai food · on YouTube