Masala Pongal | South Indian Breakfast

Traditional breakfast from South India, Pongal is made with rice, moong dal and spices. Healthy and comforting pongal that can be enjoyed for breakfast, lunch or dinner.

A slight variation from the regular pongal is the Masala Pongal. I experimented by adding what ever ingredients came to my mind. The final recipe was amazingly good. The best part about this pongal is you don’t need a side. Just a simple ginger or a tomato pickle will go well.

This Masala Pongal can be made in less than 30 minutes. Tastes best when eaten hot.  

More pongal recipes from the blog –

Dry Pongal recipe

Instant Pot Sweet Pongal recipe

Side dish which can be served with pongal – 

Masala Tomato curry

 Peanut tomato chutney 

Carrot Capsicum pachadi (chutney)

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Masala Pongal Recipe:

(Serves 3 to 4)

Ingredients:

1. Rice – 1 cup
2. Moong dal ( Pesara Pappu) – 1/2 cup
3. chopped onion – 1/4th cup
4. Bell pepper (Capsicum)- 1 ( I used red bell pepper)
5. Crushed black pepper corns – about 1/4 th to 1/2 tsp
6. Cumin seeds- 1 1/2 tsp
7. Coriander powder- 1/2 tsp
8. Mustard seeds – 1/2 tsp
9. Turmeric powder – 1/4th tsp
10. Slit Green chilly – 3 to 4
11. Chopped Ginger- 1 inch
12. Cashew nuts- about 8
13. Few curry leaves
14. Grated coconut- 2 tbsps
15. Salt to taste
16. Lemon juice to taste
17. Oil- 2 tbsps
18. Hing – 2 pinches
19. Water- 2.5 cups + 1.5 cups

Procedure:

• Wash the rice and dal. Add 2.5 cups of water and pressure cook  till soft. Don’t make it mushy. Wait till the pressure comes down.
• In a large pan, do the seasoning by heating the oil. Add the mustard seeds and let them crackle. Add the cumin seeds, chopped ginger, green chilly, curry leaves, black pepper, turmeric powder cashews and hing. Fry for a minute.
• Add the chopped onion and bell pepper and 1/4 th tsp of salt. Saute till onion is soft.
• Add the coriander powder and coconut. Fry for few seconds.
• Add the 1.5 cups of water and necessary salt and bring it to a boil.
• Now add the cooked moong dal and rice mixture. Stir gently and cook till everything comes together.
• Finally add the lemon juice and chopped coriander leaves. and check for seasoning.
•  Masala Pongal is ready and can be served as is or with some pickle on the side.

Please Note:

• Depending on the kind of rice and pressure cooker you use the amount of water required to cook the rice may defer.
• Make sure you use just quarter cup of onion, if not the onion will over power the pongal.