Entree: India – Tamil Nadu – பொங்கல் ➤ Pongal (Creamy savory South Indian rice and lentil porridge flavored with ghee, black pepper and cumin)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 3 min

Total 50 min

Ingredients

- 1 cup (200 g) short-grain rice, rinsed
- 1/2 cup (100 g) split yellow moong dal (yellow mung dal), rinsed
- 4 cups (960 ml) water
- 1 1/2 tsp (7 g) salt, or to taste
- 2 tbsp (30 ml) ghee (clarified butter)
- 1 tsp (2 g) black peppercorns, coarsely crushed
- 1 tsp (2 g) cumin seeds
- 1 tbsp (6 g) fresh ginger, finely chopped
- 8–10 curry leaves
- 2 tbsp (20 g) cashew halves
- 1–2 tbsp (15–30 ml) ghee for tempering (additional, optional)
- 1/4 tsp (0.5 g) asafoetida (hing)
- Fresh cilantro leaves for garnish (about 2 tbsp / 8 g)

Instructions

1. Dry-roast the moong dal in a skillet over medium heat for 2–3 minutes until it gives a nutty aroma; set aside.
2. In a pressure cooker or heavy pot, combine rinsed rice, roasted moong dal and 4 cups (960 ml) water. Bring to a boil, skim any foam, then reduce heat and simmer or pressure cook until the rice and dal are very soft and break down into a porridge—about 3–4 whistles in a pressure cooker or 25–30 minutes in a pot.
3. Mash lightly with a wooden spoon to reach a creamy, slightly coarse texture. Stir in 1 1/2 tsp (7 g) salt and adjust water to reach desired thickness; simmer 2–3 minutes.
4. Meanwhile heat 2 tbsp (30 ml) ghee in a small skillet over medium heat. Add cumin seeds, coarsely crushed black pepper, chopped ginger, curry leaves, cashews and asafoetida; fry until the cashews are golden and spices are aromatic, about 2–3 minutes.
5. Pour the hot tempering over the cooked rice-dal mixture and stir well to combine. Add extra ghee 1–2 tbsp (15–30 ml) on top if desired for richness.
6. Garnish with chopped cilantro and serve hot with coconut chutney or a mild vegetable sambar.