Wednesday, January 10, 2018

Pongal - Rice & Lentil Combination

Every year in january while north India welcome its first festival of Makar Sankranti, also spread happiness of Lohri and Pongal.  It is the most joyous season. Read more about Makar Sankranti, Lohri and Pongal. In sankranti usualy combination of til/sesame and jaggery is consumed with kite flying. In lohri, it all realted to bhangra/giddha, bonfire and revri/popcorn. In pongal, we make a recipe with the same name as pongal. Today I am sharing this savory recipe with you all.

Pongal on the occasion of makar sankranti
Pongal tastes yummy and good for the stomach. In north India, we call it khichdi only but in Bangalore, I got to know it as Khara Pongal. Initially, I did not taste in hotels due to the difference in cooking style. I am always scared to try something new if there is a change in cooking method. The only difference is mustard seeds & curry leaves. Rest ingredients are same as we make khichdi. One more point in Pongal always use ghee, wow what a taste when it is made using ghee. Well ghee is something which never gets a place in my kitchen. Until I realized after my second baby how important it is to eat 2-3tsp ghee every day.  Yummmmmmmmmmmmmy taste :). My daughter loved eating it. And I had two times back to back. Could not resist myself for overeating. 
Ingredients are not very specific, I have made this final list after trying many combinations :)). And this is what I like to make :D.
Pongal is cooked on the occasion of Pongal festival. Read more about Pongal here
Ingredients: Yield For Three People
3/4 cup moong dal
3/4 Cup rice
7-10 Pepper Corns- crushed lightly
3/4 Tsp mustard seeds
3-5 Green chilies slit into halves
2 Tsp Lemon juice
1 Tsp turmeric powder
1 Tsp fresh ginger paste
10-12 Curry leaves
1 Tsp of cumin seeds
2 Tbsp of Ghee
Salt as per taste
Chopped coriander leaves for garnishing

Method: Soak dal and rice for half an hour. Heat ghee in a pan and add cumin seeds & mustard seeds. When they start crackling add slit green chilies, curry leaves, crushed peppercorns & ginger paste. Fry for a minute and then add turmeric powder & salt. To this add soaked dal and rice and stir it for a minute. Add 2.5 cup of water and cover it with the lid.

If you want more watery than add more water accordingly. Once it is completely cooked garnish it with chopped coriander leaves & lemon juice and serve hot with pickle or curd.

I think there is one more variety of Pongal where sweetener is added. I don't like sweet rice except for kheer so not going to try.

"This Pongal" recipe is contributed to 40 Healthy Wellthy Cuisines where the theme is 'Makar Sankranti'. 

Do check more Sankranti special recipes
Pal pongal from Shibani
Puran Poli | Lentil stuffed Indian Sweet Flat Bread From Sasmita
Madgane/Chana Dal Payasam or Kheer From Vanitha
Date palm jaggery rice pudding/ khajur gud Kheer / Nolen gurer payesh From Rosy.


  1. Lovely recipe had this only when I had breakfast out would try your recipe soon..

    1. this is out food now when we are down with cold. peppercorn taste awesome in this.


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