Authentic Pongal Recipe – Jaggery, Moong Dal & Rice Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Pongal Recipe – Jaggery, Moong Dal & Rice Delight

Introduction

Pongal! Just the name brings back so many warm memories of festive mornings and the sweet aroma filling my kitchen. This isn’t just a recipe; it’s a little piece of South Indian tradition. I remember learning to make this with my grandmother, and honestly, it took a few tries to get the jaggery just right! But trust me, once you master this, you’ll be making it for every celebration (and maybe just because!). It’s comforting, flavorful, and surprisingly easy to make. Let’s dive in!

Why You’ll Love This Recipe

This Jaggery Pongal (Sakkarai Pongal) is a classic for a reason. It’s a beautiful blend of sweet and comforting flavors, perfect for a cozy breakfast or a festive treat. It’s relatively quick to make, especially with a pressure cooker, and uses ingredients you likely already have in your pantry. Plus, it’s naturally vegetarian and can easily be adapted to be vegan (more on that later!).

Ingredients

Here’s what you’ll need to create this delightful Pongal:

• ½ cup Raw Rice (Pachari)
• ½ cup Moong dal (Cherupayar Parippu)
• 225-250 gms Jaggery
• 2 tbsp Ghee
• 2-3 Cardamom pods
• 2 tbsp Cashew nut pieces
• ⅓ cup Coconut bits (Thengakothu)
• ¼ cup Hot milk (optional)

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Raw Rice (Pachari) – Significance & Selection

Pachari is a short-grain rice traditionally used for Pongal. It gives the dish its creamy texture. If you can’t find Pachari, any short-grain rice will work, but try to avoid long-grain varieties like Basmati.

Moong Dal (Cherupayar Parippu) – Types & Benefits

Yellow moong dal is what we’re after here. It cooks quickly and adds a lovely nutty flavor. Split moong dal (the kind without the skin) is preferred for a smoother texture.

Jaggery – Regional Variations & Quality

Jaggery is unrefined cane sugar, and it’s what gives Pongal its beautiful color and unique sweetness. You can find it in different forms – blocks, powder, or liquid. I prefer using a good quality block jaggery, as the flavor is more pronounced.

Ghee – Traditional Use & Alternatives

Ghee is clarified butter and is essential for that authentic Pongal flavor. It adds richness and a beautiful aroma. If you absolutely must, you can substitute with vegetable oil, but it won’t be quite the same.

Cardamom – Freshness & Aroma

Freshly crushed cardamom pods are best! The aroma is incredible. Don’t use pre-ground cardamom if you can avoid it.

Coconut Bits (Thengakothu) – Preparation & Flavor

Thengakothu, or grated coconut, adds a lovely texture and sweetness. You can use fresh or desiccated coconut. If using desiccated, lightly toast it for extra flavor.

Cashew Nut Pieces – Roasting for Optimal Texture

Roasting the cashews brings out their flavor and gives them a nice crunch. Don’t skip this step!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the raw rice in water for about 15 minutes. This helps it cook evenly.
2. While the rice is soaking, dry roast the moong dal in a pan over medium heat for 4-5 minutes, until it becomes fragrant. Keep stirring to prevent burning!
3. Drain the soaked rice and combine it with the roasted moong dal. Add 2.5 cups of water to your pressure cooker.
4. Pressure cook for 4-5 whistles, then let the pressure release naturally. Once cooled, gently mash the rice and dal mixture. It should be soft and slightly mushy.
5. Now for the jaggery! Melt the jaggery in ½ cup of water. Strain it through a fine-mesh sieve to remove any impurities. This is important for a smooth Pongal.
6. Pour the melted jaggery into the mashed rice-dal mixture. Add 1 tbsp of ghee and cook on low heat, stirring constantly, until everything is well combined.
7. In a separate pan, heat 1 tbsp of ghee. Fry the cashew pieces and coconut bits until golden brown.
8. Add the fried cashews and coconut to the Pongal mixture.
9. Crush the cardamom pods and add the powder to the Pongal. If you like a creamier Pongal, stir in the hot milk.
10. Simmer for 2-3 minutes, stirring occasionally, and then it’s ready to serve!

Expert Tips

• Don’t overcook the rice and dal – you want a slightly mushy consistency.
• Straining the jaggery is crucial for a smooth texture.
• Stir constantly while cooking with the jaggery to prevent sticking and burning.

Variations

• Vegan Pongal Adaptation: Simply substitute the ghee with coconut oil or any other plant-based oil. And skip the milk, or use plant-based milk!
• My friend, Priya, loves adding a pinch of black pepper for a little warmth.
• For a richer flavor, you can add a few strands of saffron while simmering.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free. All the ingredients are naturally gluten-free, making it a safe and delicious option for those with gluten sensitivities.

Spice Level Adjustment (Optional)

This recipe is traditionally sweet, but you can add a tiny pinch of black pepper or a very small piece of green chili for a subtle kick.

Pongal for Makar Sankranti/Thai Pongal Festival

Pongal is deeply connected to the harvest festival of Makar Sankranti (also known as Thai Pongal in South India). It’s a celebration of abundance and gratitude. Making Pongal during this time is a tradition in many South Indian households.

Sweet vs. Savory Pongal – A Quick Guide

There are two main types of Pongal: Sakkarai Pongal (sweet, made with jaggery) and Ven Pongal (savory, made with pepper and cumin). This recipe is for the sweet Sakkarai Pongal.

Serving Suggestions

Pongal is delicious on its own, but it’s often served with sambar and chutney. A dollop of yogurt on the side is also a lovely addition.

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 milk or water if it’s too thick.

FAQs

What type of rice is best for Pongal?

Pachari rice is traditional, but any short-grain rice will work.

Can I use brown rice instead of white rice in this recipe?

You can, but it will change the texture and cooking time. Brown rice takes longer to cook and will result in a chewier Pongal.

How do I know when the jaggery is properly melted and strained?

The jaggery should be completely dissolved in the water and the liquid should be clear and free of any impurities after straining.

What if I don’t have ghee? Can I use oil?

You can use oil, but ghee adds a unique flavor that’s hard to replicate.

Can I make Pongal ahead of time? How does it reheat?

Yes, you can make it ahead! Reheat gently with a splash of milk or water.

Is there a difference between Ven Pongal and Sakkarai Pongal?

Yes! Ven Pongal is savory, while Sakkarai Pongal (this recipe) is sweet.