Rice Pongal

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 300 g - raw rice
  • 100 g - moong dal (yellow or green)
  • 1/2 - hing powder
  • 1-2 tsp- cumin seeds
  • 10-12 - black pepper
  • 10 - cashew nuts
  • 1 inch -ginger
  • salt
  • 1/2 tsp - turmeric powder (optional, if you like the colour)
  • 4 tsp - ghee
  • 10 leaves - curry leaves (optional)

How to Make Rice Pongal

  • Heat the kadai, dry roast rice and moong dal till the mixture becomes hot.
  • Transfer the rice and dal to a container and wash this mixture thrice in fresh water.
  • Pressure cook the rice and dal with four times the quantity of water and some salt, for four whistles.
  • In a kadai, dry roast cumin seeds and pepper for 2 minutes and powder coarsely.
  • Chop the ginger finely and keep aside.
  • Add 1 tbsp of ghee in the kadai and roast the cashew nuts (halved) till they turn light brown.
  • Add the ginger, powdered cumin seeds, hing powder, turmeric powder and curry leaves and roast for a minute.
  • Take out the cooked rice and dal, mix and mash well using a masher.
  • Add all the prepared ingredients and mix well with the remaining ghee.
  • Rice pongal is ready and can be had with coconut chutney.