Pongal

February 25, 2012 Posted by Shweta Shanbhag

I am a big fan of Pongal since my MBA days. Pongal used to be served regularly at IIMA along with Medu Vada. It was a combination that I used to look forward to at breakfast. Recently I searched online for quick pongal recipes and found this one which comes very close to what was served on campus.

Method

1. Wash 2 cups rice and ½ cup Moong Dal (Basically 4:1 proportion)

2. Now cook the rice and moong dal in a pressure cooker with 7-8 cups of water and 1 tsp of turmeric for 2-3 whistles. The rice needs to be well cooked till soft.

3. Remove from flame. Add salt to taste

4. Give a tempering (chaunk) of whole 1 tsp black pepper, 1 tsp cumin seeds, 2 twigs of curry leaves and 1inch ginger finely chopped in 2 tbsp of ghee.

5. Add to the rice mixture and serve.
You can also add ghee – fried cashews if you like.

Category: vegetarian

Tagged with: breakfast, quick, rice, south indian

2 thoughts on “Pongal”

Meena says:

March 5, 2012 at 2:32 am

Hey Shweta, Pongal looks yummy!We too follow a similar recipe but slightly different proportion of rice:moong dal (1:1/3) Also dry roasting moong dal before cooking it & adding a powder of ground curry leaves, cumin & black pepper at the end, adds to the flavor.

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Anonymous says:

December 11, 2013 at 6:07 am

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chakkara pongal recipe

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