Velvety South Indian temple rice and moong dal porridge generously seasoned with whole black pepper, cumin, ginger, cashews, and ghee.
Breakfast · 10 min prep · 25 min cook · serves 4 Newly added
Ingredients
- 1 cup rice
- 1/3 cup moong dal (split yellow) , lightly dry-roasted
- 4 cups water
- 1.5 tsp salt
- 1 tsp black peppercorns , coarsely crushed
- 1 tsp cumin seeds
- 1 inch piece ginger , finely minced
- 10 cashew , split
- 1 sprig curry leaves
- 4 tbsp ghee
- 1/4 tsp hing (asafoetida)
Preparation
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Lightly dry-roast moong dal until aromatic.
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Combine rice, dal, water, and salt in a pressure cooker; cook for 4 whistles until creamy.
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Lightly mash cooked rice and dal with a wooden spoon.
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Heat ghee; fry cashews golden, then bloom cumin, crushed pepper, ginger, curry leaves, and hing.
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Pour sizzling ghee seasoning over pongal; fold gently and cover 5 minutes before serving.
In the tradition
Ven Pongal is the quintessential temple breakfast of South India. Ample ghee coats pulse starches, while black pepper and ginger stimulate the digestive fire (agni).
Sources & further reading
- Sri Vaishnava Thaligai Canon (Madapalli Temple Daily Morning Prasadam)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.