Pongal is a heritage dish cooked in celebration of a good harvest This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Kolum rice, Split skinless green gram (dhuli moong dal)
Cuisine South Indian
Course Rice
Prep Time 31-40 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Pongal

  • 1 cup Kolum rice soaked
  • 1/2 cup Split skinless green gram (dhuli moong dal) soaked
  • to taste Salt
  • 3 tablespoons Ghee
  • 1 1/2 teaspoons Cumin seeds
  • 1 tablespoon Black peppercorns
  • 10-12 Cashewnuts chopped
  • 10-15 Curry leaves
  • 1/4 teaspoon Asafoetida
  • 1 inch Ginger finely chopped
  • to serve Coconut chutney


  1. Heat a pressure cooker, add kolum rice, split green gram, salt and 4 cups of water, cover the cooker and cook under pressure till 4 whistles are given out.
  2. Heat ghee in a non-stick pan, add cumin seeds, black peppercorns, cashewnuts, curry leaves and asafoetida, mix and sauté till cashewnuts turn a light golden.
  3. Add ginger and sauté for 2-3 minutes on a medium heat.
  4. Open the cooker when the pressure settles completely, add tempering mixture and mix well.
  5. Pack the mixture tightly into a bowl and upturn on a serving platter, and serve hot with coconut chutney.