Pongal Recipe With Toor Dal Easy Cooking Process Instant

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A Culinary Journey to South India: Pongal Recipe with Toor Dal

Pongal, a traditional South Indian dish, is a comfort food relished by people across ages. This dish, often associated with the Tamil harvest festival of the same name, comes in various versions. In today’s culinary journey, we’ll explore an enticing variation of Pongal made with Toor Dal that adds a unique twist to this classic delight.

Pongal Recipe With Toor Dal Easy Cooking Process Instant

About Pongal with Toor Dal

Pongal is typically a porridge-like dish made from freshly harvested rice boiled with moong dal (split yellow lentils). However, in this unique version, we replace moong dal with Toor Dal (Pigeon Pea), which gives the Pongal a distinct flavor and texture that is both hearty and satisfying.

Items Required and Quantity

  • Raw Rice: 1 cup
  • Toor Dal (Pigeon pea): 1/2 cup
  • Ghee (clarified butter): 2 tablespoons
  • Cumin Seeds: 1 tablespoon
  • Peppercorns: 1 tablespoon
  • Curry leaves: Few
  • Salt: As per taste

Nutritional Information

A serving of Toor Dal Pongal approximately contains:

  • Calories: 290 kcal
  • Protein: 9g
  • Fat: 8g
  • Carbohydrates: 42g

Cooking Time and Preparation Time

  • Preparation Time: 10 minutes (plus soaking time)
  • Cooking Time: 30 minutes

Cooking Procedure Overview

The process involves soaking the Toor Dal, cooking it with rice until it reaches a creamy consistency, and then tempering it with ghee-roasted cumin seeds, peppercorns, and curry leaves.

Detailed Step-by-Step Cooking Procedure

  1. Rinse the raw rice and Toor Dal under running water until the water runs clear.
  2. Soak the Toor Dal in enough water for about 20 minutes.
  3. Drain the Dal and add it to a pot along with the rinsed rice.
  4. Add enough water to the pot and cook this mixture on medium heat until it gets a creamy consistency. Stir occasionally to prevent sticking.
  5. In a separate pan, heat the ghee and add cumin seeds and peppercorns. Roast them until they release their aroma.
  6. Add curry leaves to the pan and roast for a few more seconds.
  7. Pour this ghee and spices mixture over the cooked rice and dal. Add salt to taste.
  8. Mix well, ensuring the flavors are well combined.


  • Use a heavy-bottomed pot to prevent the Pongal from sticking and burning.
  • Adjust the quantity of ghee as per your preference.
  • For a vegan version, replace ghee with coconut oil.

Things to Know

Toor Dal Pongal is usually served hot and can be enjoyed as a main course or a hearty breakfast. It pairs well with coconut chutney or sambar (a lentil-based vegetable stew).

Frequently Asked Questions

Q: Can I use any other type of rice for this recipe? A: Yes, you can use any raw rice. However, using a short-grain rice like Ponni or Sona Masoori is recommended for the best results.

Q: Can I add any vegetables to this Pongal? A: Yes, you can add vegetables of your choice. But traditionally, Pongal is made without any vegetables.

In conclusion, Pongal with Toor Dal is a delicious and wholesome dish that brings together the earthy flavors of rice and lentils with the aromatic spices. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and guarantees a hearty meal that will be loved by all. Happy cooking!

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