Sweet Pongal
Sweet Pongal is a South Indian breakfast dish made with rice, mung beans, ghee, cumin seeds, mustard seeds, ginger, green chilies, and water. It is a simple yet flavorful dish that is perfect for a quick and easy meal.
Sweet Pongal is a traditional South Indian breakfast dish that is typically made with rice, mung beans, ghee, cumin seeds, mustard seeds, ginger, green chilies, and water. It is a simple yet flavorful dish that is perfect for a quick and easy meal. Sweet Pongal is a popular dish in Tamil Nadu and is often made during festivals and special occasions. The dish is said to have originated in the 17th century during the reign of the Nayaka kings. It is believed that the dish was first made by the palace cooks as a way to use up leftover rice and mung beans. Sweet Pongal quickly became a popular dish among the royal family and eventually spread to the rest of the population.
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Prep time: 15 | Cook time: 60 | Serves: 4
Ingredients
  • 1 cup brown rice
  • 1/2 cup mung beans, split
  • 1/4 cup ghee
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon black mustard seeds
  • 1 tablespoon grated fresh ginger
  • 2 green chilies, finely chopped
  • 1 cup water
Instructions
  1. Rinse the rice and mung beans in a colander.
  2. In a large saucepan, heat the ghee over medium-high heat.
  3. Add the cumin seeds and mustard seeds and cook until they pop.
  4. Add the ginger, green chilies, and water to the saucepan.
  5. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 30 minutes.
  6. Drain any excess water from the rice and mung beans.
  7. Add the rice and mung beans to the saucepan and stir to combine.
  8. Cover and simmer for 30 minutes, or until the rice and mung beans are tender and the liquid has been absorbed.
Why It Works
  • The combination of rice and mung beans provides a hearty and filling base for the dish.
  • The ghee adds a rich and nutty flavor to the dish.
  • The cumin seeds and mustard seeds add a warm and spicy flavor to the dish.
  • The ginger and green chilies add a bit of heat and freshness to the dish.
  • The water helps to cook the rice and mung beans and to create a creamy sauce.