Authentic Lemon Rice & Moong Dal Pongal Recipe – Easy Indian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Authentic Lemon Rice & Moong Dal Pongal Recipe – Easy Indian Comfort Food

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Lemon Rice & Moong Dal Pongal. It’s the kind of dish my amma (mom) would make on a cozy weekend, and honestly, it just feels like a warm hug in a bowl. It’s simple, comforting, and bursting with flavour. This isn’t just a recipe; it’s a little piece of my Indian heritage that I’m excited to share with you.

Why You’ll Love This Recipe

This Pongal is more than just a meal; it’s an experience. It’s quick to make – perfect for a weeknight dinner – but feels special enough for a festive occasion. The combination of fluffy rice, creamy moong dal, and the bright tang of lemon is just chef’s kiss. Plus, it’s naturally vegetarian and can easily be made vegan and gluten-free (more on that later!).

Ingredients

Here’s what you’ll need to create this deliciousness:

• ½ cup Rice
• ½ cup Moong Dal (Split Petite Yellow Lentil)
• 2 tablespoons Pure Ghee / Clarified butter (approx. 30ml)
• 1 teaspoon Cumin Seeds (approx. 5g)
• 8-10 Black Pepper corns
• A pinch of Asafoetida (Hing)
• 1 teaspoon Lemon Juice (approx. 5ml)
• 8-10 Cashew Nuts (chopped)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Rice: I prefer using a short-grain rice like Sona Masoori for that perfect fluffy texture.
• Moong Dal: Make sure you’re using split petite yellow lentils (moong dal) – they cook much faster and create a lovely creamy consistency.
• Ghee: Ghee is liquid gold in Indian cooking! It adds a richness and aroma that’s hard to beat. You can substitute with oil if needed, but ghee really elevates the flavour.
• Cumin Seeds & Asafoetida: These two are a match made in heaven. Asafoetida has a pungent smell in its raw form, but when tempered in ghee, it adds a beautiful savoury depth.
• Lemon Juice: Freshly squeezed is always best! It brightens up the whole dish.

Rice Varieties for Pongal

While Sona Masoori is my go-to, you can experiment! Other good options include:

• Ponni Rice: Another short-grain variety that works beautifully.
• Basmati Rice: Will give a slightly different texture – a little less sticky.

The Benefits of Moong Dal

Moong dal isn’t just delicious; it’s incredibly nutritious! It’s a great source of protein, fiber, and essential amino acids. Plus, it’s easy to digest, making it a wonderful choice for a light yet satisfying meal.

Understanding Ghee & Its Role in Flavor

Ghee isn’t just a fat; it’s a flavour carrier. The process of clarifying butter removes the milk solids, leaving behind a pure, nutty, and aromatic fat. It has a higher smoke point than butter, making it ideal for tempering spices.

Cumin Seeds & Asafoetida: Aromatic Powerhouses

These spices are the backbone of many South Indian dishes. Cumin seeds add warmth and earthiness, while asafoetida (hing) provides a unique umami flavour. Don’t skip them!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and drain the rice and moong dal separately. Then, soak them in water for about 30 minutes. This helps them cook evenly.
2. Now, heat 1 teaspoon of ghee in a pan over medium heat. Once it’s hot, add the cumin seeds and let them splutter – you’ll know they’re ready when they start to dance in the ghee!
3. Add the black pepper and a tiny pinch of asafoetida. Stir quickly for a few seconds – don’t let the asafoetida burn!
4. Add the soaked rice and moong dal to the pan. Sauté on low heat for 4-5 minutes, stirring occasionally. This lightly toasts the grains and enhances their flavour.
5. In a separate pot, boil 2 cups of water.
6. Carefully pour the boiling water into the pan with the rice and dal. Mix well to combine.
7. Add the lemon juice and salt. Give it another stir, then cover the pan and cook on low heat until the rice and dal are tender. This usually takes about 15-20 minutes. Alternatively, you can pressure cook it for 2-3 whistles for a quicker result.
8. If the pongal is too thick, add a little more water to adjust the consistency.
9. Finally, heat 1 teaspoon of ghee in a small pan and sauté the chopped cashews until they’re golden brown. Sprinkle them over the pongal.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the pan: Use a large enough pan so the rice and dal cook evenly.
• Low and slow is key: Cooking on low heat prevents sticking and ensures a creamy texture.

Achieving the Perfect Texture

The goal is a soft, fluffy, and slightly creamy texture. If it’s too dry, add a splash of hot water. If it’s too wet, cook it uncovered for a few minutes to allow the excess moisture to evaporate.

Adjusting Spice Levels

Want a little more kick? Add a pinch of red chilli powder along with the cumin seeds.

Using a Pressure Cooker vs. Stovetop

Pressure cooking is a fantastic time-saver! Just reduce the water to 1.5 cups and cook for 2-3 whistles. The stovetop method allows for more control over the texture.

Variations

• Vegan Pongal Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil.
• My Family’s Secret: My aunt always adds a handful of chopped coriander leaves at the end for a fresh, vibrant flavour.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free. Just double-check that your asafoetida is pure and doesn’t contain any gluten-based additives.

Spice Level Adjustments (Mild, Medium, Spicy)

• Mild: Stick to the recipe as is.
• Medium: Add ¼ teaspoon of red chilli powder.
• Spicy: Add ½ – 1 teaspoon of red chilli powder, or a finely chopped green chilli along with the cumin seeds.

Pongal for Makar Sankranti/Pongal Festival

Pongal is traditionally made during the Pongal festival in South India, a harvest festival dedicated to the Sun God. It’s a time for celebration, gratitude, and of course, delicious food!

Serving Suggestions

Serve hot with a drizzle of ghee and a side of sambar (lentil-based vegetable stew). A dollop of coconut chutney also goes wonderfully with it.

Storage Instructions

Leftover pongal can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water.

FAQs

What is the origin of Pongal?

Pongal has deep roots in Tamil Nadu, India, and is celebrated as a harvest festival. The name “Pongal” refers to the sweet rice dish that is traditionally offered to the Sun God.

Can I use other lentils besides Moong Dal?

While moong dal is traditional, you can experiment with toor dal (split pigeon peas), but it will change the flavour and texture.

How can I make Pongal ahead of time?

You can cook the pongal ahead of time and reheat it, but it’s best enjoyed fresh.

What is the best way to temper the spices for Pongal?

Heating the ghee until it’s shimmering, then adding the spices in the correct order (cumin seeds first, then black pepper and asafoetida) is key to releasing their flavours.

Can I add vegetables to this Pongal recipe?

Absolutely! Peas, carrots, and beans are popular additions. Add them along with the rice and dal.