Flavorsome South Indian Masala Pongal Recipe

About this recipe

Flavorsome South Indian Masala Pongal is a wholesome and comforting dish, perfect for breakfast. This vegetarian delicacy combines the earthy flavors of rice and split yellow moong dal with a medley of aromatic spices like black pepper, cumin, and curry leaves. It is gently spiced to suit a medium spice level, making it flavorful yet soothing. The addition of cashews enhances its richness while the tempering of ghee adds an irresistible aroma. Ideal for a united family, this dish is fiber-rich and lower in calories, aligning with weight-loss goals while providing a warm and satisfying start to your day.

Ingredients

• 200 ml Ghee
• 25 g Whole Black Pepper
• 100 g Kaju Kani
• 50 g Asafoetida Powder
• medium Chilli Green Long
• 100 g Curry Leaves
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder
• 1 kg Yellow Moong Dal
• 1 kg Rice

Instructions

1. 1. Wash the rice and moong dal thoroughly under running water and set aside.
2. 2. Heat 1 tbsp of ghee in a pressure cooker, add the cumin seeds, black peppercorns, green chili, curry leaves, and asafoetida, and sauté for 30 seconds.
3. 3. Add the washed rice and moong dal to the cooker and mix well with the spices for 1 minute.
4. 4. Add turmeric powder and salt, then pour in sufficient water to cover the mixture. Pressure cook for 3 whistles or until the rice and dal become soft and mushy.
5. 5. In a small pan, heat the remaining 1 tbsp of ghee, add the cashews, and sauté until golden brown. Pour this tempering over the cooked Pongal.
6. 6. Mix the Pongal gently, ensuring the tempering is evenly distributed. Serve hot with coconut chutney or sambar for a complete breakfast experience.