Pongal Recipe

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Easy

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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  • 1 cup - rice.
  • 1/4 cup - moong dal.
  • 1/2 tsp - turmeric powder.
  • 1 cup - coconut (desiccated).
  • 2 tbsp - ghee.
  • 1 tsp - oil.
  • 5-7 cups - water.
  • .
  • Tempering: 1/2 tsp - mustard seeds.
  • 4-5 peppercorns, crushed.
  • 1/2 tsp - jeera/cumin seeds.
  • 4-5 curry leaves.
  • 2-3 red dry chillies.
  • 2-3 shallots, finely cut in half (optional)| Seasoning: 1/2 tsp - pepper powder.
  • Salt to taste.
  • 1/2 tsp - turmeric powder| For garnish: 3-4 cashews ( fried).
  • 3-4 almonds (fried).
  • 1 tbsp - coconut, cut in small pieces (optional).
  • Coriander, finely chopped.
  • 1/2 tsp - pepper powder.

How to Make Pongal Recipe

  • Pre-preparation:
  • Soak rice and dal separately in water for about 15-20 mins.
  • In a pressure cooker or a big heavy bottom wok or kadai. Add the oil and ghee and once hot add all the ingredients for tempering.
  • Remove moong dal from water and fry it with the tempered ingredients till you get the aroma of fried dal.
  • Add the desiccated coconut, crushed pepper corn and all the seasoning ingredients and mix well.
  • Remove rice from water and give it a good stir ensuring the rice is blended well with the other ingredients.
  • Add 5-6 cups of water if using a pressure cooker or a little more if cooking in a wok or big pan.
  • Your final result should be well blended and super soft mushy rice.
  • Remove from heat and set aside.
  • In another wok, add ghee and the garnishing ingredients. For a rich pongal, you could add more ghee than suggested or simply replace it with vegetable oil if you are conscious about all the fat.
  • To the sauteed and browned garnishing, add the rice mixture and garnish with chopped coriander.
  • Serve hot with varieties of chutney or piping hot sambhar.