Ghee Pongal Recipe

Rinse rice and moong dal separately under cold water until the water runs clear. Drain well.

Dry-roast the moong dal in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until it gives off a faint nutty aroma and turns a shade darker. This step improves flavor and prevents the dal from becoming mushy.

Combine the rinsed rice and roasted moong dal in a pressure cooker or a heavy-bottomed pot. Add 4 cups of water, turmeric powder, and 1 to 1¼ tsp salt. If using a pressure cooker: cover and cook on medium-high until you hear 3–4 whistles, then reduce heat and simmer 2–3 minutes, then turn off and let pressure release naturally for best texture (about 10 minutes). If using a pot: bring to a boil, reduce heat to low, cover tightly and simmer 20–25 minutes until both rice and dal are soft and beginning to break down; add a little extra water (¼–½ cup) if needed while cooking.

Once cooked, mash the rice and dal lightly with the back of a ladle or a potato masher to create a creamy, slightly coarse porridge-like texture (retain some whole grains for body). Keep the mixture covered and set aside while you prepare the tempering.

Prepare Tempering

Heat 4 tablespoons of ghee in a small frying pan or skillet over medium heat until fragrant and hot but not smoking.

Add cumin seeds and let them sizzle for 10–15 seconds. Add the whole black peppercorns (or coarsely crushed pepper) and stir for another 10 seconds. The pepper should toast slightly to bring out its aroma.

Add the cashew halves and fry until golden brown, turning frequently (about 1–2 minutes). Remove briefly with a slotted spoon and set aside on paper towel to prevent over-browning.

In the same hot ghee, add the chopped ginger, slit green chilli (if using) and curry leaves. Sauté for 30–45 seconds until the ginger turns slightly golden and the curry leaves crisp up. Be careful as curry leaves can splutter.

Pour this hot tempering (ghee with spices, cashews and curry leaves) immediately over the cooked and mashed rice–dal mixture. Stir well to incorporate. Taste and adjust salt if necessary. Add 1–2 tablespoons of additional ghee now if you prefer a richer pongal.

If the pongal seems too thick, add 2–4 tablespoons of hot water or milk and stir to reach a creamy, spoonable consistency.

Fold in the reserved fried cashews (if you removed them earlier) and gently combine. Transfer to a serving bowl.

Garnish with freshly grated coconut, a drizzle of extra ghee (about 1 tablespoon), and chopped coriander if using. Serve hot with coconut chutney, sambar or a vegetable curry on the side.