What kind of lentils are used in this Pongal recipe?

This recipe specifically uses 1 cup of moong lentils, which are split yellow lentils, to create a creamy texture for the porridge.

Can I make this Pongal without an Instant Pot?

The recipe specifies an Instant Pot for pressure cooking, but you could adapt it to a stovetop pressure cooker or a regular pot, adjusting cooking times until the rice and lentils are tender.

What ingredients make up the tempering (tarka) for this Pongal?

The tempering for this Pongal consists of vegan butter, black mustard seeds, dried red chilies, cashew nuts, and fresh curry leaves, heated until fragrant and poured over the cooked rice and lentils.

Is turmeric an essential ingredient in this Pongal?

The recipe notes that turmeric is optional and usually not added to traditional Pongal, so you can omit it if you prefer the dish's classic white color.

How should I store leftover Pongal?

Pongal is best enjoyed hot and fresh. If you have leftovers, store them in an airtight container in the refrigerator for 2-3 days and reheat gently, adding a splash of water if it has thickened.

2.5K Views 8 years ago

Pongal: South Indian Rice and Lentil Porridge
[Vegan]

RB By: Rinku Bhattacharya

Author Bio

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost... Read More

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A bowl of creamy vegan Pongal, a South Indian rice and lentil porridge, garnished with a fragrant tempering of golden cashews, black mustard seeds, dried red chilies, and fresh green curry leaves.

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Pongal: South Indian Rice and Lentil Porridge [Vegan]

177

4-6

Dairy Free

Pongal or South Indian Khichuri as my mother likes to call it is one of my favorite all-time comfort foods. Melted ghee or clarified butter and the toasted cashew nuts make all the difference!

Ingredients You Need for Pongal: South Indian Rice and Lentil Porridge [Vegan]

1 cup moong lentils
3/4 cup rice
1 tablespoon minced ginger
1 teaspoon salt
1/2 teaspoon turmeric (optional, note this is usually not added)
2 cups water
1 tablespoon coarsely ground black pepper
1 tablespoon vegan butter
1 teaspoon black mustard seeds
2 dried red chilies
2 tablespoons cashew nuts
8 to 10 curry leaves

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How to Prepare Pongal: South Indian Rice and Lentil Porridge [Vegan]

Place the rice, dal, ginger, salt, turmeric water and salt and black pepper in the instant pot. Pressure cook on high for 8 minutes. Do a quick steam release and stir well.
Heat the ghee or clarified butter in a small skillet and add in the black mustard seeds and wait until the seeds crackle.
Add the dried red chilies and the cashew nuts and cook for 30 seconds. Add the curry leaves and pour the mixture over the rice and lentil mixture and stir well.
Enjoy hot!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.