• 1 cup moong dhal
  • 2 cups rice
  • 2 tsp jeera
  • 2 tsp black pepper seeds
  • 2-3 green chillies slit lengthwise
  • 1 tbsp ginger julliene
  • a pinch of hing
  • 50g cashewnuts
  • 2 tbsp ghee
  • salt to taste


  • Roast the moong dhal lightly.
  • Cook the rice and dhal together with a little jeera, pepper, salt¬†and hing.
  • Temper the pongal with julliene of ginger, slit green chillies, jeera, pepper seeds and curry leaves.
  • Fry the cashewnuts in the ghee till light brown and add it to the pongal (optional)

Serve with sambar, coconut chutney or tomato chutney

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