Pongal is a traditional South Indian dish made with rice and lentils. It is usually served as a breakfast dish along with chutney, sambar or curd. Pongal is typically flavored with spices such as cumin, black pepper, ginger, and curry leaves. Its a well balanced one pot meal that is rich in protein and fiber.
Proteins
Fats
Carbs
Fibre
Chat with our coaches to find out how.
1 cup
1/2 cup
1/4 teaspoon
1/4 teaspoon
1 teaspoon
1 teaspoon
1/2 teaspoon
1/2 teaspoon
1/4 teaspoon
1/4 teaspoon
1/4 teaspoon
1/4 teaspoon
1/4 teaspoon
2 cups
Wash and soak the rice and moong dal together for 30 minutes.
Heat ghee and oil in a pressure cooker.
Add mustard seeds, urad dal, cumin seeds, asafoetida, and turmeric powder.
Add the soaked rice and dal and stir for a few minutes.
Add the red chilli powder, garam masala, jaggery, and salt.
Add 2 cups of water and stir.
Close the lid of the pressure cooker and cook for 3 whistles.
Once the pressure is released, open the lid and fluff the pongal with a spoon.
Serve hot with chutney or sambar.
We've got some serious foodies in our community! 58700 users have chowed down on Pongal a whopping 121904 times.
Hungry much? These cities certainly are! Chennai, Bengaluru, Hyderabad, Mumbai, Pune are the top 5 cities gobbling up Pongal like there's no tomorrow.
When it comes to Pongal, our users are head over heels in december, but the interest cools down in marchapril.
It's official: Pongal is the food of choice for 28-30 male, with people of >40 BMI also on board.
Enjoy it guilt-free by talking to our nutrition coaches today.