Ingredients

• 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.