Spiced South Indian Breakfast Pongal Recipe

About this recipe

Spiced South Indian Breakfast Pongal is a comforting and wholesome dish featuring a creamy blend of rice and yellow moong dal, infused with the warmth of black pepper, cumin, and ginger. This traditional South Indian breakfast staple is garnished with fragrant curry leaves, cashews, and a hint of ghee for a burst of flavor. Perfectly suited for an active lifestyle, this meal provides a balanced combination of carbohydrates, protein, and healthy fats. Its mildly spiced profile ensures a pleasurable start to your day without overwhelming your palate, making it a family-friendly dish that everyone can enjoy.

Ingredients

• 1 kg Rice
• 200 ml Ghee
• 25 g Whole Black Pepper
• loose Ginger
• 100 g Kaju Kani
• 1 kg Yellow Moong Dal
• 50 g Asafoetida Powder
• 100 g Curry Leaves
• 100 g Jeera
• 100 g Salt

Instructions

1. 1. Rinse the raw rice and yellow moong dal thoroughly, then soak them together for 15 minutes.
2. 2. In a pressure cooker, combine the soaked rice and dal with 3 cups of water and 1 tsp salt. Cook on medium heat for 3-4 whistles, then let the pressure release naturally.
3. 3. While the rice and dal cook, heat 1 tbsp ghee in a small pan. Add the cashews and fry until golden brown; set them aside.
4. 4. In the same pan, heat another 1 tbsp ghee and temper with black peppercorns, cumin seeds, grated ginger, curry leaves, and asafoetida. Sauté for 1-2 minutes until aromatic.
5. 5. Once the rice and dal are cooked, mash them lightly for a creamy consistency. Stir in the tempered spices and mix well.
6. 6. Garnish the Pongal with the fried cashews and serve hot with coconut chutney or sambar.