Pongal
Pongal is a comforting and flavorful South Indian dish enjoyed during festivals, special occasions, or as a regular breakfast. It comes in two versions: Ven Pongal (savory) and Sakkarai Pongal (sweet). Both variations are made with rice, moong dal, and a variety of spices. Ven Pongal is tempered with cumin, pepper, and curry leaves for a savory experience, while Sakkarai Pongal is sweetened with jaggery and flavored with cardamom and ghee. This recipe provides detailed instructions for both versions, offering an authentic taste of South India.
Equipment
- Pressure Cooker (1)
- Pan (1)
- Spatula (1)
- Strainer – 1
Ingredients
For Ven Pongal (Savory)
- 1 cup – Rice
- 1/4 cup – Moong dal yellow split lentils
- 2 tablespoons – Ghee clarified butter
- 1/2 teaspoon – Cumin seeds
- 1/2 teaspoon – Black pepper whole
- 1- inch piece – Ginger finely chopped
- A few – Curry leaves
- 8-10 – Cashews
- Salt – To taste
For Sakkarai Pongal (Sweet)
- 1 cup – Rice
- 1/4 cup – Moong dal yellow split lentils
- 3/4 cup – Jaggery grated or in solid chunks
- 2 tablespoons – Ghee clarified butter
- 8-10 – Cashews
- 1/2 teaspoon – Cardamom powder
- A handful – Raisins optional
- 2 tablespoons – Grated coconut optional
Instructions
For Ven Pongal (Savory)
- Prepare Rice and Dal: Rinse the rice and moong dal, and soak them together for 20 minutes. Dry roast the moong dal for a minute in a pan to bring out its nutty aroma.
- Cook Rice and Dal: In a pressure cooker, add the soaked rice, moong dal, and 3 cups of water.Cook for 3-4 whistles or until the rice and dal are soft and slightly mushy.
- Tempering: Heat ghee in a pan. Add cumin seeds, black pepper, ginger, and curry leaves. Fry for a few seconds until the aroma fills the air. Add cashews and fry until golden brown.
- Combine and Serve: Pour the tempering over the cooked rice and dal mixture. Stir well to combine and adjust salt to taste. Serve hot with coconut chutney or sambar.
For Sakkarai Pongal (Sweet)
- Prepare Rice and Dal: Rinse the rice and moong dal, soak them for 20 minutes, and dry roast the dal. Cook them in a pressure cooker with 3 cups of water for 3-4 whistles until soft.
- Make Jaggery Syrup: In a pan, melt jaggery with 1/2 cup water. Strain the syrup to remove impurities, then cook it further until it forms a sticky consistency.
- Combine Rice, Dal, and Jaggery: Add the jaggery syrup to the cooked rice and dal mixture, stirring gently. Cook on low heat for a few minutes to combine the flavors.
- Add Flavor: Add ghee and cardamom powder, mixing well.Garnish with fried cashews and raisins. Serve warm with coconut milk or fresh fruit.
Notes
- Adjust Sweetness: For Sakkarai Pongal, you can increase or decrease the amount of jaggery based on your desired sweetness.
- Consistency Tips: For Ven Pongal, the rice and dal should have a soft and slightly mushy texture. For Sakkarai Pongal, the rice and dal should absorb the jaggery syrup without being too dry or too watery.
- Vegan Option: To make a vegan version of Ven Pongal, replace ghee with coconut oil or any neutral oil.
- Leftovers: Both versions can be stored in the refrigerator for up to 2-3 days. Reheat with a little water or ghee to restore the texture.