Pongal is the name given to the savoury and sumptuous dish, which is tempered with ghee, curry leaves, black pepper, ginger, cumin & hing.

The dish is presented as an offering to the Almighty not only in South Indian homes but also in temples during regular prayers. 

Also Read: What is the first day of Pongal known as?

This dish is offered to Goddess Laxmi and Durga during Navaratri and Varalakshmi Puja among others. 

Here are the steps on how to make the dish:

1.  Use a stainless steel pressure cooker to dry roast half a cup of moong dal on a low to medium flame until you smell the aroma. It is suggested to continuously stir the contents of the vessel in order to prevent them from burning. Brown dal hampers the flavour so beware. 

2.  Now, add half a cup of rice in the same vessel. Wash both the cereals together and drain the remaining water. The white rice can be substituted with brown rice for the health freaks. Soak the contents of the utensil for at least 30 to 45 minutes in order to get a smooth Pongal.

3. After you’re done with the first two steps, pour 3 cups of water and add 1/2 teaspoon of salt.

4. If you’re cooking in a pressure cooker directly, cook on a low to medium flame for 2 to 3 whistles.

5.  When the pressure releases naturally, open the lid and stir well. The rice and dal should not be raw.

6.  Now you’ve to heat a small pan with 3-4 spoons of ghee. Split and fry a few cashew nuts until they turn golden and then keep them aside. These will be used at the time of garnishing the dish.

7.  Now add ½ teaspoon cumin seeds and ½ teaspoon crushed pepper corn in the same pan and heat them until they’re sizzling. Add a sprig of curry leaves, some ginger(finely chopped or the paste would do just fine) and one slit green chili (optional).

8.  As soon as the leaves are crispy and the aroma is magnificent, add 1/8 teaspoon hing. Turn off the stove.

9.  Now pour this to the already cooked rice and dal. Mix it properly and simmer for a minute or two so that the flavors are well infused. Cover until served.

Serve khara pongal with coconut chutney or pickle and you are good to go! 

Let us know if you tried it out in the comments section below.