Authentic Pepper Pongal Recipe – South Indian Rice & Dal Dish

Last Updated on 4 months by Neha Deshmukh

Authentic Pepper Pongal Recipe – South Indian Rice & Dal Dish

Hey everyone! If you’re craving a comforting, flavorful South Indian dish, you have to try Pepper Pongal. It’s a classic for a reason – a warm, subtly spiced rice and lentil dish that’s just perfect for a cozy breakfast, lunch, or even a light dinner. I remember the first time my grandmother made this for me; the aroma of roasted spices filled the whole house, and I was instantly hooked! It’s surprisingly easy to make, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

This Pepper Pongal isn’t just delicious; it’s also wonderfully wholesome. It’s a balanced meal in one pot, packed with protein from the moong dal and a lovely warmth from the peppercorns. Plus, it’s ready in under 30 minutes! It’s a fantastic way to experience authentic South Indian flavors without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 cup Raw Rice (about 180g)
• 0.25 cup Yellow Moong Dal (about 50g)
• 5 cups Water (1200ml)
• 4 tbsp Ghee (60ml)
• 1 tsp Pepper Corns (about 5g)
• 1.5 tsp Cumin Seeds (about 7g)
• Few Curry Leaves (around 10-12)
• 2 tsp Chopped Ginger (about 8g)
• 2 pinches Asafetida/Hing
• Few Cashew Nuts (about 10-12)
• Salt as needed

Ingredient Notes

Let’s talk ingredients! A few things can really elevate your Pongal:

• Ghee is Key: Seriously, don’t skimp on the ghee! It adds a richness and aroma that’s essential to the flavor. You can use homemade or store-bought, but good quality makes a difference.
• Rice Choice: Traditionally, ponni rice is used for Pongal. It’s a short-grain rice that gets beautifully fluffy. If you can’t find it, any short-grain rice will work well – Sona Masuri is a good substitute.
• Hing (Asafetida): This little pinch adds a unique savory depth. It’s also great for digestion! Don’t be scared off by the smell – it mellows out beautifully when cooked.
• Pepper Power: In some South Indian households, black pepper is preferred, while others (like mine!) love a mix of black and white peppercorns for a more complex flavor. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 tsp of ghee in a kadai (a deep frying pan) and roast the moong dal until it becomes fragrant. This usually takes about 3-5 minutes. Transfer it to a plate and set aside.
2. Now, wash the rice thoroughly and set it aside to drain. In the same kadai, heat 2 tbsp of ghee. Once hot, add the peppercorns and roast until they start to crackle. Remove about half of the roasted peppercorns, coarsely grind them, and set aside.
3. Add the cumin seeds to the remaining peppercorns in the kadai. Roast briefly – just until fragrant, about 30 seconds. Be careful not to burn them! Set this mixture aside too.
4. Time for the pressure cooker! Combine the washed rice, roasted moong dal, 5 cups of water, salt, the roasted pepper-cumin mix, curry leaves, chopped ginger, and hing in the pressure cooker.
5. Close the lid and pressure cook on high heat for 7-9 whistles.
6. Once the pressure has released naturally, open the cooker. In a small pan, heat 1 tbsp of ghee and roast the cashew nuts until golden brown. Add these to the cooked pongal.
7. Finally, mix in the powdered pepper and the remaining 1 tbsp of ghee. Give it a good stir, and it’s ready to serve!

Expert Tips

• Don’t Overcook: Keep a close eye on the pressure cooker. Overcooked pongal can become mushy.
• Ghee Tempering: The final ghee tempering is crucial for that authentic flavor. Don’t skip it!
• Adjust Salt: Salt is really a personal preference. Start with a teaspoon and adjust to your taste.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Pongal Adaptation: Simply substitute the ghee with a neutral-flavored oil like coconut oil or sunflower oil. It won’t have quite the same richness, but it will still be delicious! My friend, Priya, swears by coconut oil for a lovely subtle flavor.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder pongal, reduce the amount of pepper. For a spicier kick, add a pinch of red chili powder along with the peppercorns.
• Makar Sankranti/Pongal Festival Adaptation: During the Pongal festival, it’s customary to let the pongal “overflow” from the pot as a symbol of prosperity. You can do this by using a larger pot and cooking over medium-high heat.

Serving Suggestions

Pepper Pongal is fantastic on its own, but it’s even better with some accompaniments! I love serving it with:

• Coconut Chutney – a classic pairing!
• Sambar – for a more substantial meal.
• A dollop of yogurt – for a cooling contrast.

Storage Instructions

Leftover pongal can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to restore its moisture.

FAQs

Let’s answer some common questions:

Q: What type of rice is best for Pongal?
A: Traditionally, ponni rice is used, but Sona Masuri is a great substitute if you can’t find it.

Q: Can I make Pongal without a pressure cooker?
A: Yes! You can cook it in a pot on the stovetop, but it will take longer – about 30-40 minutes. Make sure to use enough water and keep the heat low to prevent sticking.

Q: What is the purpose of adding Hing/Asafetida to Pongal?
A: Hing adds a unique savory flavor and aids in digestion. It’s a little goes a long way!

Q: How can I adjust the spice level of this Pongal?
A: Simply adjust the amount of pepper you use. You can also add a pinch of red chili powder for extra heat.

Q: Can I prepare the roasted elements (dal, pepper, cumin) ahead of time?
A: Absolutely! You can roast the dal, pepper, and cumin a day or two in advance and store them in airtight containers. This will save you time when you’re ready to make the pongal.

Enjoy making this delicious and comforting Pepper Pongal! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!