A comforting South Indian dish made from rice and moong dal cooked together into a creamy porridge, tempered with black pepper, cumin, and ghee. A temple food staple in Tamil Nadu.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Dry roast moong dal until fragrant. Wash rice and dal together.
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2
Pressure cook rice and dal with water until very soft and mushy.
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3
Heat generous ghee, add black peppercorns, cumin seeds, ginger, curry leaves, and cashews.
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4
Pour the tempering over the cooked rice-dal mixture and mix well.
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5
Serve hot with sambar and coconut chutney.
Did You Know?
Ven Pongal is served as prasadam (sacred offering) in almost every temple across Tamil Nadu, especially at the famous Meenakshi Temple.
Chef's Notes
Equipment Tips
- pressure cooker
- pan
The Story Behind Pongal
Pongal is intimately tied to the Tamil harvest festival of the same name. Ven Pongal (savory) and Sakkarai Pongal (sweet) are the two main variants.
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