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A classic South Indian comfort food, this savory porridge is made with rice and moong dal, cooked to a creamy consistency and generously flavored with black pepper, cumin, and rich ghee. Perfect for a hearty breakfast or a light meal.
Prepare Rice and Dal
Pressure Cook the Pongal
Prepare the Tempering (Tadka)
A classic South Indian comfort food, this savory porridge is made with rice and moong dal, cooked to a creamy consistency and generously flavored with black pepper, cumin, and rich ghee. Perfect for a hearty breakfast or a light meal.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 361.62 calories per serving with 10.67g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
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Combine and Serve
Replace the white rice with millets like foxtail millet (thinai) or little millet (samai) for a more nutritious, high-fiber version. The cooking time and water ratio may need slight adjustments.
Add 1/2 cup of mixed vegetables like carrots, peas, and beans along with the rice and dal in the pressure cooker to make it a more wholesome one-pot meal.
For a quick variation, use roasted rava (semolina) instead of rice. Cook the moong dal first, then add the roasted rava and hot water, stirring continuously to avoid lumps.
Moong dal is a fantastic source of plant-based protein, which is crucial for muscle repair, building tissues, and overall body function.
The soft, mushy consistency of pongal, combined with digestive-friendly spices like ginger, cumin, and hing, makes it very light on the stomach. It's often recommended as a recovery food during illness.
The combination of complex carbohydrates from rice and protein from dal ensures a slow and steady release of energy, keeping you feeling full and energized for longer periods.
Made entirely from rice and lentils, Khara Pongal is naturally gluten-free, making it a safe and delicious meal for individuals with celiac disease or gluten sensitivity.
One serving of Khara Pongal (approximately 1.5 cups or 325g) contains around 450-500 calories. The calorie count can vary based on the amount of ghee and cashews used.
Yes, Khara Pongal is considered a very healthy and balanced meal. It provides an excellent combination of carbohydrates from rice and protein from moong dal. The spices like ginger, pepper, and cumin aid digestion, making it a wholesome comfort food.
Absolutely. You can cook the rinsed rice and dal in a heavy-bottomed pot on the stovetop. It will take longer, about 35-40 minutes. You may need to add more water as it cooks and stir frequently to prevent it from sticking to the bottom.
The classic ratio is 2:1 (two parts rice to one part moong dal), which yields a perfectly balanced texture. For a more protein-rich version, you can use a 1:1 ratio, but the pongal will be denser.
Pongal naturally thickens as it cools down. To fix this, simply add a little hot water and stir well until you achieve the desired creamy, porridge-like consistency. Always use hot water, as cold water can create lumps.
This recipe goes great with these complete meals
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