Ghee Pongal Recipe is a very traditional breakfast or tiffin dish in South India. It is simple and very easy to make recipe in which rice and moong is cooked by adding a pinch of turmeric and ghee, then it is tempered with ghee and ingredients like pepper, cumin, green chilies, grated ginger, fresh curry leaves which spreads a nice aroma to whole house when it is prepared and it tastes heavenly delicious. A healthy and easy south Indian breakfast dish.

Preparation time – 10 min

Cooking time – 20 min

Serves – 4

Ingredients –

Rice – 1 cup

Split lentil/ moong dal – 3/4 cup

Ghee – 1 tbs

Turmeric powder – 1/4 tsp

Salt to taste

For tempering –

Ghee – 4 to 5 tbs

Mustard seeds – 1/2 tsp

Pepper – 1 1/2 tbs

Cumin – 1 tsp

Cashew nut – 15 no’s broken into pieces

Ginger – 1 1/2 tsp

Green chilies – 2 no’s chopped

Fresh curry leaves – 3 to 4 springs

Method –

To make or to prepare Ghee pongal –

Wash rice and moong dal in running water, drain water in it,Cook rice and moong dal together by adding 5 cup of water, turmeric, salt to taste and ghee and keep ready.

Heat a pan by adding ghee in it, when it is hot add pepper allow it to splutter

Add mustard seeds and cumin, when it starts to sizzle add cashew nut, fry until it turns to light brown in colour.

Then add grated ginger, chopped green chilies and fresh curry leaves, saute far a while

Remove it from the flame and add it to cooked rice and moong dal mixture and combine together.

That’s it ghee pongal is ready to serve.

Serve ghee pongal hot with coconut chutney and sambar.

Notes –

Take care while tempering do not burn or over fry any ingredients.

Method – To Pressure cook rice and dal mixture by adding 5 cup of water to 1 cup of rice and 3/4 cup of moong dal by adding turmerc, salt and ghee and pressure cook for 3 whistle and cook in a low flame for 5 more min and switch off the flame.