Pongal
An easy and comforting southern Indian dish that will leave you wanting more!
Ingredients
- ¾ cup Medium Grain Rice(Ex: Sona Masoori) washed and rinsed
- ¾ cup Split Yellow Lentils (Moong dal) washed and rinsed
- 2 tablespoon Ghee sub with oil to keep it vegan
- Salt to taste
- 6 cup Water
For Tempering
- 2 teaspoon Black Peppercorns
- ¼ cup Cashews
- 1 tablespoon Cumin Seeds(Jeera)
- 7-8 Curry Leaves washed and pat dried
- 3-4 Green Chillies washed and slit lengthwise
- 2 pinches Asafoetida
- 3-4 tablespoon Ghee sub with oil to keep it vegan
Instructions
- Press the 'Saute' mode in the instant pot and keep it 'low' or 'medium' by pressing the same 'saute' button until you reach the desired heat level. Once hot, add 2 tablespoon of ghee. After a few seconds add the yellow lentils and saute for 4-5 minutes. You will see the lentils turn golden brown and also raw 'smell' will go away.
- Now add the rice and saute for 30 seconds. Add 5 cups of water and 2 teaspoon of salt. Mix well. Turn off the sauté mode and press the 'pressure cook' button. Set the time to 12 minutes and turn the vent to the sealed mode.
- You can wait for the steam to release naturally which will take around 30 minutes after the cooking time or wait for 10 minutes before doing a quick release. Once the steam is released and the safety valve has dropped, open the lid and add remaining water. Stir well.
- Now place a small pan or a kadai on the stove top and heat to medium low. Add the remaining ghee and once hot, add the cumin, black pepper and cashews. Once the cashews turn golden brown, add the chillis, curry leaves and asafetida. Saute gently for 30 seconds and remove from the heat. Turn off stove.
- Add this tempering to the cooked rice and lentil mixture. Add more salt per taste. Mix well and serve while hot.
Notes
Tempering before cooking rice and lentils
You can finish the tempering in the pot and then add the lentils, rice and cook all them instead of tempering post cooking as mentioned in the recipe card. I prefer tempering in the end and that's why that method is covered in the recipe.
For making pongal on stove top
- Heat a deep pan and add 2 tablespoon of ghee. Once hot add the yellow lentils and saute until golden brown. Add the rice and gently saute for 30 seconds.
- Add 6 cups of water and add 2-3 teaspoon of salt. Bring the water to a gentle boil and keep the pan closed. Keep stirring regularly to ensure nothing sticks to the bottom of the pan.
- Add 1-2 more cups of water if more is required and the rice-lentil mixture is not fully cooked yet. Make sure the entire mixture is fully cooked and mushy before turning off the stove.
- Add the tempering once done and season more if required.
- The steps are the same as that of the instant pot. Heat the cooker to medium low and roast the lentils and rice.Add water and close the lid.
- Turn up the heat to medium. Once you notice a little steam coming out, then place the 'weight' on the vent. Wait for the pressure cooker to 'whistle' (release bursts of steam) four times before turning off the stove. Once the safety valve is down and the steam has been naturally released, remove the lid.
- Again add a cup or two of water if required before tempering and seasoning.