Moong Dal Pongal Recipe – Authentic Broken Wheat & Dal Dish

Last Updated on 2 months by Neha Deshmukh

Moong Dal Pongal Recipe – Authentic Broken Wheat & Dal Dish

Hey everyone! If you’re looking for a comforting, flavorful, and surprisingly easy South Indian dish, you have to try Moong Dal Pongal. It’s a classic for a reason – it’s just so good! I remember the first time I had Pongal, it was at a friend’s place during Sankranti, and I was instantly hooked. It’s warm, subtly spiced, and feels like a hug in a bowl. Let’s get cooking!

Why You’ll Love This Recipe

This Moong Dal Pongal isn’t just delicious; it’s also wonderfully wholesome. It’s a perfect blend of protein from the moong dal and the satisfying texture of broken wheat rava. Plus, it’s relatively quick to make, making it ideal for a weeknight dinner or a special breakfast. It’s a dish that truly nourishes both body and soul.

Ingredients

Here’s what you’ll need to make this amazing Pongal:

• 3/4 cup Broken wheat rava (Godhi/Ravai)
• 1/4 cup Moong dal
• 2 ½ cups Water
• 4 tsp Oil
• 3 tsp Ghee
• 1 tsp Whole black pepper
• 1 tsp Cumin seeds
• a pinch Hing (asafoetida)
• 1 inch piece Ginger, finely chopped
• 1 sprig Curry leaves
• 5-6 Cashew nuts
• as needed Salt

Ingredient Notes

Let’s talk ingredients! A few things will really make this Pongal shine:

• Broken Wheat Rava (Godhi/Ravai): This is the star of the show! It gives Pongal its unique texture. Look for a good quality rava – it should be slightly coarse.
• Moong Dal: I prefer yellow moong dal for this recipe, as it cooks quickly and has a lovely flavor. It’s also easily digestible, which is a bonus!
• Hing (Asafoetida): Don’t skip this! A tiny pinch of hing adds a wonderful savory depth. It’s also known for its digestive properties – something my grandmother always emphasized. You can find it at most Indian grocery stores, and sometimes in the spice section of larger supermarkets. Different regions in India use varying amounts of hing, some preferring a more pronounced flavor.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak the moong dal in water for about 30 minutes. This helps it cook faster and become nice and soft.
2. Once soaked, add the moong dal and 3/4 cup of water to a pressure cooker. Cook for 2-3 whistles. Then, set it aside.
3. While the dal is cooking, heat 4 tsp of oil in a pan over medium heat. Add the broken wheat rava and fry it until it becomes aromatic – about 3-5 minutes. Be careful not to burn it!
4. Now, combine the fried rava with the cooked moong dal. Add 2 cups of water, salt to taste, and a pinch of hing. Pressure cook again for 2-3 whistles.
5. Once the pressure has released, open the cooker and give the mixture a good mash with a spoon or potato masher. You want it to be fairly smooth, but a little texture is nice too.
6. In a separate small pan, heat 2 tsp of oil and 3 tsp of ghee. Add the cumin seeds and let them splutter. Then, add the whole black pepper, finely chopped ginger, curry leaves, and cashew nuts. Sauté until the cashews are golden brown and everything is fragrant.
7. Pour this lovely tempering over the mashed Pongal. Mix well and cook on low heat for a couple of minutes, allowing the flavors to meld together.

Expert Tips

• Don’t overcrowd the pan when frying the rava. Fry it in batches if necessary.
• Adjust the amount of water depending on the consistency you prefer. For a softer Pongal, add a little more water.
• A good quality ghee makes all the difference in the tempering!

Variations

• Vegan Adaptation: Simply substitute the ghee with oil for a completely vegan Pongal. It’s just as delicious!
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level: If you like a little more heat, add a finely chopped green chili to the tempering.
• Festival Adaptations: During Pongal festival, it’s customary to let the Pongal “overflow” from the pot as a symbol of prosperity. My family always makes a big batch and shares it with neighbors!

Serving Suggestions

Serve your Moong Dal Pongal hot, with a side of sambar and coconut chutney. It’s also wonderful on its own! A dollop of homemade butter is a lovely addition too.

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. It might need a splash of water to loosen it up.

FAQs

What is the best type of broken wheat rava to use for Pongal?

A medium-coarse rava works best. It holds its shape well and gives the Pongal a nice texture.

Can I make Pongal ahead of time?

You can cook the dal and rava ahead of time, but I recommend making the tempering just before serving for the best flavor.

What is Hing and where can I find it?

Hing, or asafoetida, is a pungent spice used in Indian cooking. You can find it at Indian grocery stores or online.

Can I use a different dal instead of Moong Dal?

While moong dal is traditional, you can experiment with toor dal or masoor dal, but the cooking time may vary.

How can I adjust the consistency of the Pongal?

Add more water for a softer consistency, or cook it for a little longer to thicken it up.

Enjoy making this comforting and flavorful Moong Dal Pongal! I hope it becomes a favorite in your home too. Let me know how it turns out in the comments below!