Rava Pongal is a softer, quicker interpretation of traditional ven pongal, replacing rice with semolina while preserving the dish’s soul. The pressure-cooked moong dal provides body, while careful rava roasting and staged hydration prevent heaviness. Finished with pepper-forward tempering and ghee, this pongal delivers warmth, digestibility, and festival comfort in every spoon.

Gajak, also known as tilgul vadi, is a traditional Indian brittle made with sesame seeds and jaggery. This delightful treat hails from North India and is particularly cherished during Makar Sankranti, a festival that celebrates the sun's journey northward and signals the end of the winter chill. With its nutty crunch and natural sweetness from jaggery, it’s both a festive delight and a healthy snack.

Masala Pongal is a dish where comfort comes from control rather than complexity. Roasted moong dal adds depth, rice provides softness, and the pepper-forward ghee tempering defines its character. Unlike spiced khichdi, this pongal relies on restrained seasoning, precise water ratios, and gentle mashing to achieve its signature spoonable flow. When prepared correctly, it feels warming without heaviness and rich without excess.