Rice Pongal is a very popular breakfast dish in South India. It is easy to make and tastes delicious with tomato chutney and sambar.


1 ½ cups pongal rice
¼ cup moong dal
Salt to taste
3 tbsp ghee
1 tsp cumin seeds
1 ½ tsp black pepper
1 cinnamon
1 cardamom
3 tbsp chopped cashews
2 inch ginger chopped
1/8 tsp turmeric powder
¼ tsp asafetida
8 to 10 curry leaves
¼ tsp mustard seeds


  • Soak pongal rice and moong dal in water for about half an hour. Drain the water from them and keep ready.
  • Take pongal rice, moong dal, salt and 6 and 1/2 cups water in a pressure cooker and pressure cook for 3 whistles.
  • Heat ghee in a pan, add cumin seeds, mustard seeds, cardamom, cinnamon, ginger and curry leaves and sauté for a few seconds.
  • Add cashews, turmeric powder, asafetida and a pinch of salt and saute till the cashews turn golden.
  • Switch off the gas and wait till the rice and moong dal mix has cooked and the steam has come out.
  • Open the lid of the cooker and add the seasoning to the cooked rice and moong dal and mix well.
  • Add a few tsps of ghee on top and serve hot with tomato chutney and sambar.

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