PONGAL

Sunday mornings are meant for PONGAL, not pancakes. It’s a South Indian breakfast staple that’s similar to congee - a thick rice porridge that sticks to your ribs in a “welcome home” type way. The ultimate comfort food, Pongal is generally served alongside vegetable pickle, coconut chutney, or sambar.
Though not traditional, I often top it with a fried egg or leftovers from the night before.

Servings: 4 Total Time: 45 minutes

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1. Wash mung beans and rice in a pot till the water runs clear (3x).

1. Wash mung beans and rice in a pot till the water runs clear (3x).

2. Add 3 1/2 cups of water and set flame to medium-high.

2. Add 3 1/2 cups of water and set flame to medium-high.

3. When the water evaporates, reduce the flame to low and cover with a lid.

3. When the water evaporates, reduce the flame to low and cover with a lid.

4. Continue to cook for 10-15 minutes until the lentils and rice take on a porridge consistency.

4. Continue to cook for 10-15 minutes until the lentils and rice take on a porridge consistency.

5. In a separate pan, melt the ghee on a medium flame - fry cumin and peppercorn until small bubbles start to form around each seed/peppercorn.

5. In a separate pan, melt the ghee on a medium flame - fry cumin and peppercorn until small bubbles start to form around each seed/peppercorn.

6. Grate or smash ginger and add to ghee along with the hing - Cook for 1 minute to get rid of the raw flavor.

6. Grate or smash ginger and add to ghee along with the hing - Cook for 1 minute to get rid of the raw flavor.

7. Add the curry leaves, mix, and immediately take off the heat.

7. Add the curry leaves, mix, and immediately take off the heat.

8. Add the ghee mixture to your rice/lentil base and combine.

8. Add the ghee mixture to your rice/lentil base and combine.

Pongal

Pongal

Yield: 4
Author:

Ingredients

  • 1/2 cup moong dal (split mung beans) 
  • 1/2 cup long-grain white rice 
  • 2 tablespoons ghee 
  • 1 teaspoon peppercorn (lightly smashed) 
  • 1 inch peeled ginger 
  • 1 1/2 teaspoon cumin
  • 1 curry leaf sprig 
  • 1/4 teaspoon hing 
  • 1 tsp salt

Instructions

  1. Wash mung beans and rice in a pot till the water runs clear (3x).
  2. Add 3 1/2 cups of water and set flame to medium-high.
  3. When the water evaporates, reduce the flame to low and cover with a lid.
  4. Continue to cook for 10-15 minutes until the lentils and rice take on a porridge consistency.
  5. In a separate pan, melt the ghee on a medium flame - fry cumin and peppercorn until small bubbles start to form around each seed/peppercorn.
  6. Grate or smash ginger and add to ghee along with the hing - Cook for 1 minute to get rid of the raw flavor.
  7. Add the curry leaves, mix, and immediately take off the heat.
  8. Add the ghee mixture to your rice/lentil base and combine.
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