Pongal and Sambar – a hearty breakfast

Posted by

One of my favorite breakfast is Pongal. Any South Indian hotel I step into I request for pongal. I enjoy the weird look on the waiter if I request around lunch time. Ha!For folks who are newly introduced to South Indian food, pongal is an ideal breakfast, flavourful yet very gentle on the tummy. Its easy too.


Source : Me

Serves : 4

Rice (Sona masuri) : approx 300gm / 2 cups (My cup measures 160ml)

Moong Dal : 125gms / 3/4 cup

Ghee (clarified butter) : 1 tsp

Wash and soak the rice and Dal togther for about 30 mins.

Heat a pressure cooker, add 1 tsp ghee and finely chopped ginger. Stir.

When ginger is cooked, add water and Salt. I added 7.5 cups of water. Ideally 1:2.5-3cups (rice:water). Let the water boil

Once the water boils, add the drained rice. Cover and cook for 3 whistles

Temper :

Ghee / Clarifies butter : 1tbsp

Peppercorns : 2 tsp (slightly crushed)

Cumin : 1.5 tsp

Curry leaves: few

Heat the ghee, add the cumin, wait for it to crackle, add the pepper and curry leaves. Pour over rice. Serve hot with Sambar


Notes : 

I served pongal with keerai sambai (sambar with greens) thats what I had in hand.Delicious!


Local Picks :

Sona Masuri is the ‘Pattu’ Brand from Indian Choice Supermarket on Hanson Road

Spinach and vegetables from the vegetable grocer on Findon road



Leave a Comment Here

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s