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.
Heat a pressure cooker over medium heat and add the moong dal directly to the dry surface. Stir continuously as the dal warms and releases a light nutty aroma. The colour should remain pale with just a hint of warmth. Remove immediately to prevent bitterness and set aside to cool slightly.
Description - Step 2
Rice Washing
Combine the raw rice and roasted dal in a bowl and wash thoroughly under running water. Rub gently to remove surface starch until the water turns mostly clear. Drain completely so excess water does not disturb the cooking ratio later.
Description - Step 3
Pressure Cooking
Return the washed rice and dal to the cooker and add measured water along with salt. Stir once to distribute evenly. Close the lid and cook on medium heat for three whistles. Switch off the heat and allow pressure to fall naturally, ensuring the grains finish steaming.
Description - Step 4
Texture Mashing
Open the cooker and gently mash the cooked mixture using the back of a ladle. Work in slow strokes rather than aggressive stirring. The goal is a cohesive, soft mass that flows slowly when lifted, without breaking into a paste.
Description - Step 5
Spice Tempering
Heat ghee in a small pan and fry cashews until pale gold. Add cumin seeds and crushed pepper, letting them bloom in the fat. Add ginger, curry leaves, and hing, stirring briefly until fragrant but not browned.
Description - Step 6
Final Mixing
Pour the hot tempering over the pongal immediately and mix gently. The ghee should coat the grains evenly, releasing aroma without separating. Adjust consistency with hot water only if required, then serve hot.
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Indian
Easy
Main Course
