Pongal is a very famous South Indian Breakfast made with Rice, Yellow Moong Dal and tempered with variety of Nuts and Spices. Pongal Recipe was originally invented in Tamil Nadu, South India and it is very common breakfast in South India. Pongal Recipe is very easy and fast cooking recipe and it can be made in 15-20 minutes.
There are various varieties of Pongal dish and its named different in Tamil and Telugu.
Types of Pongal:
- Sakarai Pongal, this kind of pongal is usually sweet and it is served in temples as prasad.
- Ven Pongal, this kind of pongal is white and served as breakfast.
- Melagu Pongal / Khara Pongal, this type of pongal is spicy variant made with pepper, rice and moong daal.
- Puli Pongal, this kind of pongal is made with tamarind and boiled rice.
Today we are going to make Melagu Pongal / Khara Pongal which is little spicy in flavor and is the most famous Pongal. Lets start cooking Pongal Recipe.
Ingredients required for making Pongal Recipe at home (Rice and Dal)
Following are the ingredients for Tempering of Pongal (Ghee, Cashew nuts, Black Peppercorns, Cumin Seeds and Curry leaves).
Fry Rice and Dal for few minutes on a low flame. 
Heat about 3 cups of water in a pressure cooker. 
Add rice and dal. Mix well.Mix in Salt to taste. 
Cover the pressure cooker with its lid and cook it for 4-5 whistles. 
When the mixture of Rice and Dal is done, then take it out from the pressure cooker and mash the contents very well. 
Melt ghee in another pan and add Cumin Seeds, Curry leaves, Black Peppercorns and Cashew nuts. 
Fry the tempering on low flame for few seconds.Pour the tempering mixture over Dal and Rice. 
Your Pongal is now ready.
How to make Pongal Recipe:
Pongal is very famous Rice dish in South India made with Rice, Yellow Moong Dal and tempered with Ghee, Spices and Nuts. This is Melagu Pongal / Khara Pongal Recipe.
Ingredients
- 1 cup Rice
- 1/2 cup Split yellow moong dal (pasi paruppu)
- 3 cups water
- 1/2 teaspoon cumin seeds (jeera)
- 4-5 whole black peppercorns
- Few curry leaves
- 1 teaspoon ginger, finely chopped
- 6-7 cashew nuts
- 1 teaspoon ghee / oil
- Salt to taste
Instructions
- Fry Rice and Moong Dal for few seconds on a low flame. Both should be just enough hot, when you touch it, hence do not over fry it.
- Now mix Rice and Dal in a pressure cooker and add about 3 cups of water. Add salt to taste and cook for 4-5 whistles. Make sure that rice should become mushy after cooking.
- Open the cooker once the pressure subsides and mash the contents well.
- Let’s start preparing its tempering now, heat about 1 teaspoon of oil or ghee in a pan and add cumin seeds. When the seeds starts spluttering, then add chopped ginger, few curry leaves and black peppercorns. Saute for a few seconds and then add few cashew nuts. Mix everything very well and pour this tempering over dal and rice mixture. Cook for 2 more minutes on low flame.
- Your Pongal is now readly. Serve it hot with Sambar and Coconut Chutney.
Notes
You can grate some coconut over Pongal just before serving. You can use crushed peppercorns for the tempering.
Wow ! looking very yummy !
Lovely clicks. Pongal is my favorite. We usually made it after harvast. i really love the way you have presented it.
very nice. i like it.
my favorite dish:)
wow pooja, what an images of Pongal, its so tempting and appetizing. keep it up
wow, I like the site, there are so many quick recipes
Hi pooja I just wanted to know that does we have to clean rice n pulse before fry
Very good recipe. Being a bachelor I have tried this and it has come out well. Easy to prepare and needs less effort. I have recommended this link to many colleagues / friends.
your dishes are always help me lot…
lovely clicks. i like the presentation and all.
I belong to Tamil family and this Pongal is worshiped dish in my home. My whole family is thankful for your such a nice posting