Pongal Recipe With Leftover Rice Easy Instant Home Cooking

Know the details about the Pongal Recipe With Leftover Rice Easy Instant Home Cooking, Pongal Recipe With Leftover Rice Cooking Process

A Delicious Pongal Recipe with Leftover Rice: A Detailed Guide

Pongal, a traditional South Indian dish, is a comforting blend of rice and lentils cooked to perfection and seasoned with aromatic spices. It’s not just a dish but a celebration of flavors that brings warmth to your plate and heart. But did you know that you can create this delicious delicacy using leftover rice? Let’s explore how.

Pongal Recipe With Leftover Rice Easy Instant Home Cooking

Items Required

  1. Leftover Rice
  2. Moong Dal (Split Yellow Mung Dal)
  3. Ghee (Clarified Butter)
  4. Cumin Seeds
  5. Asafoetida (Hing)
  6. Turmeric Powder
  7. Black Pepper
  8. Curry Leaves
  9. Ginger
  10. Salt

Items Quantity

  1. Leftover Rice – 2 cups
  2. Moong Dal – 1/2 cup
  3. Ghee – 2 tablespoons
  4. Cumin Seeds – 1 teaspoon
  5. Asafoetida – a pinch
  6. Turmeric Powder – 1/2 teaspoon
  7. Black Pepper – 1/2 teaspoon, crushed
  8. Curry Leaves – a sprig
  9. Ginger – 1-inch piece, finely chopped
  10. Salt – to taste

Nutritional Information

A serving of this Pongal recipe offers approximately 250 calories, with 6g of protein, 40g of carbohydrates, and 8g of fat. It’s rich in dietary fiber and provides essential nutrients like iron, calcium, and B-vitamins.

Cooking Time and Preparation Time

The preparation time for this recipe is about 10 minutes, and the cooking time is approximately 20 minutes.

Cooking Procedure Overview

This recipe involves sautéing moong dal in ghee until it releases a pleasant aroma, then adding it to the leftover rice along with spices and water. It’s then cooked until it reaches a creamy consistency.

Detailed, Step-by-Step Cooking Procedure

  1. Step 1: Heat 1 tablespoon of ghee in a pan over medium heat.
  2. Step 2: Add the moong dal and sauté until it turns golden and emits a lovely aroma.
  3. Step 3: In a separate pot, add the leftover rice, sautéed moong dal, turmeric powder, asafoetida, and 4 cups of water.
  4. Step 4: Cook this mixture over medium flame until the dal is completely cooked, and the mixture attains a creamy texture.
  5. Step 5: Meanwhile, heat the remaining ghee in a pan and add cumin seeds. Once they start to crackle, add crushed black pepper, finely chopped ginger, and curry leaves.
  6. Step 6: Pour this tempering over the cooked rice and dal mixture. Add salt to taste and mix well.
  7. Step 7: Serve your delicious Pongal hot, garnished with a few more curry leaves if desired.


  1. Adjust the amount of water based on the consistency you prefer for your Pongal.
  2. You can also add cashews fried in ghee for an extra crunch.

Things to Know

Pongal is typically enjoyed with sambar and chutney, but it tastes just as good on its own. It can be served for breakfast, lunch, or dinner and is a great way to use up leftover rice.


Q: Can I use any type of leftover rice for this recipe?

A: Yes, any type of cooked rice can be used to make Pongal.

Q: What can I serve with Pongal?

A: Pongal is traditionally served with sambar and coconut chutney, but you can also enjoy it with pickle or yogurt.

In conclusion, this Pongal recipe with leftover rice is not just a fantastic way to reduce waste, but it’s also a delightful dish that brings the flavors of South India to your kitchen. Happy cooking!

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