Ghee Pongal – Breakfast Special
Summary
- Learn how to make a delicious and comforting Ghee Pongal, also known as Kattu Pongali or Venn Pongali. This savory dish, made with rice and moong dal, is perfect for breakfast or as a temple offering. It's seasoned with aromatic spices and cashews, cooked in ghee for a rich flavor.
All Ingredients - Main Ingredients
- Rice 1 cup
- Moong Dal (Pesara Pappu) 1 cup
- Water 4 cups
- Salt to taste
All Ingredients - For Tempering
- Ghee 4 tbsp
- Mustard Seeds (Aavalu) 1/4 tsp
- Cumin Seeds (Jeelakarra) 1/2 tsp
- Ginger 1 inch piece, finely chopped
- Dried Red Chillies 2
- Curry Leaves a few sprigs
- Cashews 10, sliced
- Green Chillies 4, slit
- Asafoetida (Inguva) 1/4 tsp
- Crushed Black Pepper 1 tsp
- Whole Black Peppercorns 10
Tools You'll Need
- Pressure cooker
- Pan
- Spatula
Plan Ahead
Up to 1 hr of hands-off time you can shift to earlier.
- Step 1 · Soak1 hr
…e and Moong Dal Wash 1 cup of rice and 1 cup of moong dal thoroughly. Soak them in water for 1 hour.
Don't have an ingredient? Try these swaps
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Rice and Moong Dal
Wash 1 cup of rice and 1 cup of moong dal thoroughly. Soak them in water for .
Step 2: Pressure Cook Rice and Dal
Transfer the washed and soaked rice and moong dal into a pressure cooker. Add 4 cups of water. Close the pressure cooker lid and cook for 4 to 5 whistles until the rice and dal are soft and well-cooked.
Step 3: Mash the Cooked Mixture
Once the pressure is naturally released from the cooker, open the lid. Mash the cooked rice and dal mixture well with a spatula until it reaches a soft, Pongal-like consistency.
Step 4: Prepare the Tempering
Heat a pan and add 4 tablespoons of ghee. Once the ghee melts, add 1/4 teaspoon of mustard seeds and 1/2 teaspoon of cumin seeds. Let them splutter.
Step 5: Add Aromatics and Spices
Add finely chopped ginger, 2 dried red chillies, and curry leaves. for a few seconds.
Step 6: Fry Cashews and Chillies
Add 10 sliced cashews and fry until they turn light golden brown. Then, add 4 slit green chillies, 1/4 teaspoon of asafoetida, and 1 teaspoon of crushed black pepper along with 10 whole black peppercorns. until fragrant.
Step 7: Combine with Pongal
Add salt to taste to the mixture and mix well. Then, add the cooked Pongal mixture to the pan with the . Mix everything thoroughly until the is evenly distributed throughout the Pongal.
Step 8: Adjust Consistency and Serve
If you prefer a looser consistency, add a little water and cook for another , stirring continuously. Once done, turn off the stove. Serve the delicious Ghee Pongal hot.
Pro Tips
• For a richer flavor, use only ghee for tempering.
• Adjust the amount of green chilies and black pepper according to your spice preference.
• If you prefer a looser consistency, add a little more water after mixing the tempering with the cooked pongal and simmer for a few minutes.
Variations
• You can adjust the ratio of moong dal to rice. For 1 cup of rice, you can use 1/2 cup of moong dal if you prefer less dal.
• Add a pinch of turmeric powder while pressure cooking for a slight yellow color and added health benefits.
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