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Pongal recipe



  • Moong dal -1/2 cup
  • Rice -1 cup
  • Milk -1/2 cup
  • Black pepper-1 tsp 
  • Cumin seeds  -1 1/2 tsp
  • Cashew nuts  -2 tbsp
  • Ginger -1 tbsp 
  • Salt to taste
  • Curry leaves -few
  • Ghee


  • Heat a pan, add the moong dal and dry roast on a medium flame till the raw smell disappears, while stirring continuously. Keep aside.
  • Clean and wash the rice, drain and add the, milk and 3 cups of water, mix well and pressure cook for 5 to 6 whistles or till the rice and dal become soft. Keep aside for 15 to 20 minutes.
  • Allow the steam to escape before opening the lid. Keep aside.
  • Heat 2 tbsp of ghee in a pan, add the peppercorns, cumin seeds, cashew nuts and ginger, mix well and saute on a medium flame for a few seconds, while stirring continuously.
  • Add the cooked rice and dal mixture, salt and curry leaves, mix well and cook on a slow flame for 5 to 7 minutes, while stirring continuously

Serve hot pongal with  ghee.