Pongal for 2

Pongal for 2


1/2 cup rice

1/2 cup split yellow moong dal (lentils)

3 cups water

1/2 teaspoon black pepper, coarsely crushed

1/2 teaspoon cumin seeds

1-inch piece of ginger, grated

A pinch of asafetida

2 tablespoons ghee (clarified butter)

Cashews and curry leaves for tempering

Salt to taste


Rinse the rice and moong dal together under cold water. Set aside.

In a rice-cooker, combine the rinsed rice, moong dal, and 4 cups of water. Add a pinch of salt and cook over medium heat until it comes to a boil.

In a small pan, heat ghee over medium heat. Add cashews and curry leaves and sauté until the cashews turn golden brown.

Add crushed black pepper, cumin seeds, grated ginger, and asafetida to the pan. Sauté for a minute until the spices release their aroma.

Pour the ghee and spice mixture into the cooked rice and dal. Mix well and add salt to taste.

Adjust the consistency by adding more hot water if needed.

Serve hot Pongal with coconut chutney or sambar. It can also be accompanied by a dollop of ghee for added flavor.

Enjoy your comforting bowl of Pongal! Adjust the seasoning and ghee according to your taste preferences.

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