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Authenticity Slice

Sautéing the moong dal in ghee gives it an earthy flavour and aroma.

Trivia Tadka

Pongal is a harvest festival celebrated in Tamil Nadu, and a rice dish also known as Pongal is an integral part of the celebrations. It is cooked in earthen pots and a few everyday varieties are also prepared in almost every South Indian home.


  • Rice (1 cup)
  • Yellow split dal (moong dal) (1 cup)
  • Cumin seeds (jeera) (1/4 tsp)
  • Black peppercorns (kali mirch) ( 6-7)
  • Cloves (laung) (2-3)
  • MTR Haldi/Turmeric Powder (1/4 tsp)
  • Cashew nuts (kaajoo) (½ cup)
  • Fresh coconut shreds (1/2 cup) or desiccated coconut powder (1 cup) soaked in (1/2 cup) water (½ cup)
  • Ghee (3 tbsp)
  • Salt (to taste)


  • Sauté the moong dal in ghee, keep aside.
  • Heat ghee in a pressure cooker. Add peppercorns, cloves and cumin seeds, along with MTR Haldi Turmeric Powder and stir.
  • Now cook the soaked rice and sautéed dal with about 2-2.5 inches water, above the rice and dal, for 2-3 whistles. Add salt once cooked.
  • Fry the cashew nuts in ghee, and add them along with the grated coconut to rice and dal mixture, blend well.
  • Serve hot with ghee on top.

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