The Healthify Food Library

The Healthify Food Library

pongal dish



Pongal is a savory and creamy rice dish that is a traditional breakfast in the southern state of Tamil Nadu, India. It is a popular dish during the festival of Thai Pongal which is a Harvest festival. There are two variations of Pongal - Sakkarai Pongal which is sweet and Venn Pongal which is savory. The word Pongal means 'boiling over' or 'overflow' in Tamil.

Get the best of both worlds - the taste you love and the health benefits you need - with pongal dish

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1 cup

moong dal (split yellow lentils)

1/4 cup

turmeric powder

1/4 teaspoon

black pepper

1 teaspoon

cumin seeds

1 teaspoon

hing (asafoetida)

A pinch

ghee (clarified butter)

2 tablespoons


1/2 cup

Salt to taste



Step 1:

Roast the moong dal in a pan until it turns golden brown.

Step 2:

In a pressure cooker, add the roasted dal, rice, turmeric powder, and 3 cups of water.

Step 3:

Cook the mixture on a medium flame for 3 whistles.

Step 4:

Once the pressure has been released naturally, open the cooker and mash the rice and dal mixture.

Step 5:

In a separate pan, heat the ghee and add the cumin seeds, black pepper, and hing.

Step 6:

Add this tempering to the rice-dal mixture in the cooker.

Step 7:

Add milk and salt to the mixture and mix well.

Step 8:

Simmer the Pongal on low heat for 5 minutes.

Step 9:

Serve the Pongal hot with chutney and sambar.

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