Simple Pongal (Khichdi)

Simple Pongal (Khichdi)

This is a quick simple recipe that can be hand on its own or preferably with a side of vegetables or even a raita.


  • 1 1/2 cup rice
  • 1/2 cup moong dal
  • 3 tbsp refined oil/ghee
  • 1/4 tsp asafoetida
  • 1/2 tsp cummin
  • 1/2 tsp mustard seeds
  • 1 tsp whole peppercorns
  • 1 tbsp of raw urad dal
  • 8-10 cashews
  • 12 -15 curry patta
  • Few slitted green chillies
  • according to taste
  • 2 tsp fi ely chopped ginger (optional)
  • Salt to taste
  • 4 cups of water



  • Dry roast the dal and rice in a pan on low flame for 7-10 mins
  • Once done, remove the pan from the heat and let the dal and rice cool down.
  • Once it has cooled wash it a few time and then add to a pressure cooker. ( if you have gut issues see notes) 
  • Add 4 cups of water (can add more or less depending on the consistency you would like )
  • Add a salt to taste. The water should taste salty like sea water. 
  • Place the lid and weight of the pressure cooker and cook on medium heat for 1 whistle
  • Once the whistle goes off, switch off the heat and set aside to allow the pressure cooker to release pressure.
  • Carefully open once all the pressure has been released
  • Keep the cooker aside

For the tarka :

  • Take a kadhai add 3 tbsp of refined oil/ghee
  • When the oil is warm add 1/4 tsp asafoetida and 1/2tsp whole cummin
  • Then add 1/2 tsp mustard seeds
  • Stir for few seconds and add 1 tbsp of raw urad dal ,8-10 cashews and 1 tsp whole peppercorns
  • Stir and add 12-15 curry patta leaves and few slitted green chillies (chillies optional) 
  • Roast everything for few minutes till the cashews start changing colour
  • Now add the tarka to the cooker and mix it into the cooked rice and dal
  • Taste the pongal for salt. If you need to add more salt, dissolve it in a little water and then add to the pongal. 
  • If the dal and rice is too thick, you can add a little hot water to give it a softer consistency, like khichdi. 
  • Serve with a side of vegetables or raita


1. Thin sliced ginger : this is optional but can be added at the tadka stage or with the dal and rice while cookering 

2. Green chillies : optional 

3. If you have gut issues it is best to soak all grains before cooking. Here you can wash and soak it for atleast 30 minutes. 

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