A popular south Indian dish.


Preparation time
Cooking time


For 2 Person(s)


  • 1 cup(s) white rice
  • 0.5 cup(s) green moong dal
  • 1 teaspoon(s) finely chopped ginger
  • 0.25 teaspoon(s) asafetida (heeng)
  • 1 teaspoon(s) whole pepper corns (coarsely crushed)
  • 1 teaspoon(s) cumin seeds
  • 1 teaspoon(s) black pepper powder
  • 1 pinch(es) turmeric powder
  • 1 tablespoon(s) curry leaves, chopped
  • 2 tablespoon(s) halved cashew nuts (optional)
  • 3 tablespoon(s) ghee to add to pongal after it is ready (optional)
  • 1 tablespoon(s) more ghee to add to pongal after it is ready (optional)
  • 1 teaspoon(s) salt, or as desired

Pongal Directions

  1. Heat a pan on medium heat and roast the moong dal until a lightly roasted aroma is released. Don’t let it turn brown.
  2. Wash rice and mix with the roasted dal.
  3. In a pot add 4 & 1/2 cups (3 times the quantity of rice and dal) of water and salt to taste.
  4. Boil then simmer till the water is absorbed and rice and dal are slightly over cooked. Shut the heat off.
  5. Place a small pan on medium heat; add ghee and roast the peppercorns for a few seconds. Add cumin seeds, ginger, curry leaves, pepper powder, asafetida, turmeric powder and sauté for a few more seconds. Turn off heat and set aside.
  6. Now heat ½ teaspoon of ghee in a small pan and roast the cashew nuts until golden and crisp.
  7. Add the roasted spices and the cashew nuts to the rice-dal mixture. Add the remaining ghee and mix till the spices have blended well into the rice.