This is a traditional south-indian rice dish that is offered to god at temples and even during several puja/festival days. It is a mainstream breakfast option and a part of everyday fare in south india.


  • 1 cup Raw Rice
  • 1/4 cup Moong Dal
  • 4-5 tbsp ghee
  • 1 tsp black peppercorns
  • 1 1/2 tsp cumin seeds
  • 2 tbsp broken cashewnuts
  • 1 tbsp finely chopped ginger (adrak)
  • salt to taste
  • 1/4 tsp Turmeric Powder
  • a few curry leaves (kadi patta)

Method :

Heat a pan, add the moong dal and dry roast on a medium flame till the raw smell disappears, while stirring continuously. Keep aside. Same way roast raw Rice.

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Soak dal and rice with 3 to 4 cups of water. Add salt, pinch of turmeric powder. Pressure cook for 5 to 6 whistles or till the rice and dal become soft. Keep aside for 15 to 20 minutes. Allow the steam to escape before opening the lid. Keep aside.

Heat ghee in a pan, add the peppercorns, cumin seeds, cashewnuts and ginger, mix well and sauté on a medium flame for a few seconds, while stirring continuously. Add this Temper on Pongal and Mix very well.. Serve hot



Happy Cooking 🙂 🙂


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