Wednesday, July 8, 2009


Pongal.....a soft, smooth, silky lentil-rice dish , specked with black pepper, cumin & cashews & a rivulet of ghee.I remember my early morning darshans at Tirumala , where we used to start around 5 in the morning & stand in the queue, getting up early never seemed dreary, as there was enough motivation.More than devotion, it was the energy that attracted me in that age. And then there is Prasadam.Once darshan is over, steaming hot pongal,will be served in thonne,which has to be gobbed hurriedly, one can barely hold the screaming hot pongal.Even though the recipe is simple with only a couple of ingredients, pongal served at temples is always special.It may be the way they cook or the ghee that the cook pours in it.

My husband loves pongal, he was in chennai for 6 long years...& is addicted to the taste.Add some coconut chutney to it ..... he is sold.


  • 1/2 Cup Rice
  • 3/4 Cup Moong dal, dry roast until color changes
  • 1 tsp Pepper corns, crushed
  • 2 Tsp Cumin seeds,roasted & crushed
  • 1/2 tsp Ginger, grated
  • Curry leaves
  • 3 tbsp Ghee
  • few cashews
  • Salt to taste


  • Pressure Cook rice & moon dal with 4 cups of water for 5-6 Whistles.
  • Heat ghee in a pan & add pepper, cumin seeds & fry till they change color.
  • Add ginger, curry leaves fry for a minute.
  • Add this seasoning to the rice & dal mixture.
  • Add salt to the same & mix well.
  • Fry cashews in some ghee & add to the pongal.
  • Serve hot with coconut chutney.

* Add hot water if pongal is thick.

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