Pongal is a traditional South Indian dish made from rice and moong dal (split yellow lentils). It is typically flavored with black pepper, cumin, ginger, and ghee (clarified butter). The dish is named after the Tamil harvest festival of the same name, during which it is traditionally prepared. It is often served with sambar, chutney, or pickles. The dish is versatile and can be made into sweet or savory variations depending on preference.
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1 inch piece
Wash the rice and dal thoroughly and soak in water for 30 minutes.
In a pressure cooker, add the soaked rice and dal, water, turmeric powder, and salt.
Cook for 3-4 whistles or until the dal and rice are cooked thoroughly.
In a pan, heat ghee and add cumin seeds and black pepper. Once they start to splutter, add grated ginger and sauté for a few seconds.
Add this tempering to the cooked rice and dal mixture and mix well.
Cook on low heat for another 5 minutes.
Serve hot with sambar or chutney.