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Coriander Pongal

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Coriander Pongal is a comforting South Indian dish made with rice, lentils, and fresh coriander, enhanced with aromatic spices and ghee. It’s simple, flavorful, and perfect for any meal.

Ingredients

  • 1/2 cup rice
  • 1/2 cup split yellow moong dal (or toor dal)
  • 1 cup fresh coriander leaves, finely chopped
  • 2 tbsp ghee (or oil for vegan option)
  • 1 tsp black peppercorns
  • 1 tsp cumin seeds
  • 1 tsp finely chopped ginger
  • 2 green chilies, slit
  • 10–12 cashews
  • 1 sprig curry leaves
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 3.5 to 4 cups water

Instructions

  1. Rinse rice and lentils together until the water runs clear.
  2. In a pressure cooker or heavy pot, add rinsed rice and lentils with water, turmeric, and salt. Cook until soft and mushy.
  3. While cooking, wash and finely chop fresh coriander leaves.
  4. Heat ghee in a pan over medium heat. Add cumin seeds, black peppercorns, and cashews. Sauté until aromatic and cashews turn golden.
  5. Add ginger, green chilies, and curry leaves. Sauté briefly.
  6. Stir in chopped coriander leaves and cook for a minute.
  7. Pour the tempering into the cooked rice-lentil mixture and mix gently.
  8. Adjust salt and heat if needed. Simmer for a couple of minutes to blend flavors.
  9. Serve hot with chutney or sambar.

Notes

  • Use toor dal instead of moong dal if preferred.
  • For a vegan version, substitute ghee with oil.
  • Adjust spice level by varying black pepper and chilies.
  • Add grated coconut, veggies, or lemon juice for variations.
  • Reheat with a little water to restore creamy texture.

Nutrition

Find it online: https://yumfamilyrecipes.com/coriander-pongal/