Why You’ll Love Coriander Pongal Recipe
This Coriander Pongal blends simplicity with bold flavors. The fresh coriander adds a bright herbal note to the classic pongal base of rice and lentils, while whole spices and ghee give it warmth and richness. It’s nutritious, easy to make, and pairs beautifully with chutneys and sambar.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
rice
split yellow moong dal (or toor dal)
fresh coriander leaves
ghee
black peppercorns
cumin seeds
ginger
green chilies
cashews
curry leaves
turmeric
salt
water
Directions
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Rinse the rice and lentils together until the water runs clear.
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In a pressure cooker or heavy pot, add the rinsed rice and lentils with water, turmeric, and salt. Cook until soft and mushy.
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While the rice and lentils cook, wash and finely chop the fresh coriander leaves.
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In a pan, heat ghee over medium heat. Add cumin seeds, black peppercorns, and cashews. Sauté until the spices release their aroma and cashews turn light golden.
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Add finely chopped ginger, slit green chilies, and curry leaves. Sauté briefly.
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Stir in the chopped coriander leaves and cook for a minute.
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Pour this tempering into the cooked rice and lentils. Mix gently until everything is well combined.
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Adjust salt and heat as needed, then simmer for a couple of minutes to let flavors meld.
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Serve hot with chutney or your favorite side.
Servings and timing
Servings: 4–6
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
• Coconut Coriander Pongal: Add freshly grated coconut to the tempering for a sweeter, richer flavor.
• Vegetable Pongal: Stir in cooked peas or finely chopped carrots for added color and nutrition.
• Spicy Pongal: Increase the amount of black pepper or add a pinch of red chili flakes for extra heat.
• Lemon Coriander Pongal: Finish with a squeeze of lemon juice before serving for brightness.
Storage/Reheating
Store leftover Coriander Pongal in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water over the portion and warm on the stove or in the microwave until heated through. Stir before serving to restore the creamy texture.
FAQs
What is Coriander Pongal?
Coriander Pongal is a variation of traditional South Indian pongal where fresh coriander is added to a base of rice and lentils, giving it a fragrant, herby flavor.
Can I use a different lentil instead of moong dal?
Yes, toor dal or a mix of dals can be used, though cooking times may vary slightly.
Is Coriander Pongal spicy?
It’s mildly spiced; you can adjust black pepper and chilies to suit your taste.
Can I make this vegan?
Yes, replace ghee with a neutral oil to make it vegan.
Can I use dried coriander instead of fresh?
Fresh coriander is best for flavor and texture, but dried can be used in a pinch with less intensity.
What should I serve with Coriander Pongal?
It pairs well with coconut chutney, tomato chutney, or sambar.
Can I freeze Coriander Pongal?
It’s best stored in the fridge. Freezing can change the texture of rice and lentils.
How do I adjust the consistency?
Add a little hot water while reheating to loosen the texture if it thickens.
Is this dish healthy?
Yes, it’s a balanced dish with protein from lentils, carbohydrates from rice, and antioxidants from spices and coriander.
Can I make this in an Instant Pot?
Yes, cook rice and lentils using the appropriate setting, then add the tempering afterward.
Conclusion
Coriander Pongal is a comforting, herb‑infused twist on a classic South Indian favorite. With simple ingredients and easy steps, it’s a dish that fills the kitchen with inviting aromas and brings delicious warmth to the table. Enjoy it any time you want something wholesome and satisfying.
