Tuesday, February 11, 2014

Spicy Moong Daal & Peas Pongal

Pongal or Huggi (in Kannda language) is a traditional dish. Pongal is prepared using Moong dal + Rice and Jaggery. This savoury Pongal also contain Moong dal + Rice and some spices. This traditional dish is prepared on the day of Makara Sankranthi (also called Makara Sankramana) and served after Pooja. (Traditional way of Thanking God).

Pongal or Makara Sankramana normally falls on 14th of January every year and it is also called Uttarayana according to Hindu Mythology. The sun movement changes towards the north in this period. Uttara means North.

Makara Sankranthi is celebrated all over India. In Assam this festival is called as Bihu, in Tamil Nadu-Pongal, Makara Sankramana in Northern parts of India, Andra Pradesh and Karnataka ,Uttarayan in Gujarat and Lohri in Punjab.

Pongal falls during the Harvest time. People bring freshly grown paddy (rice), grains and vegetables home. This festival is celebrated to thank God for the good yield also may be the reason too.The Sun God is worshiped to thank him for his help to grow and get the good yield.

Moong dal has very low fat content which helps in reducing weight and it is a rich source of protein and fiber which helps to lower the high cholesterol level in the blood system.

Green peas are one of the most nutritious leguminous vegetables. They are rich in health benefiting phyto-nutrients, minerals, vitamins and anti -oxidants.

Here is a recipe with Khara (Savoury) Pongal. Now a days people  prefer to have Spicy Pongal for break fast, lunch or dinner as a main course. It is in a way healthy and contain less oil and mild spices.I have added peas also along with moong dal. Peas is a winter crop and fresh peas is available plenty in the market. Healthy note is that peas helps to keep the body warm.


Moong Dal :1 Cup
Raw Rice :  1 Cup
Pepper Pods : 10
Jeera : 1 Tea spoon
Green chilly :1
Ginger : 1 Tea spoon (grated)
Coconut : 3 to 4 Table spoon (Optional)
Curry leaves : 6 to 8
Ghee : 2 Table spoons
Oil :1 Table spoon
Salt : to taste
Asafetida :  a pinch
Coriander leaves


1. Wash and dry roast Moong dal.

2. Crush the pepper pods and grate ginger and coconut.
3. Wash and cut green chilly,coriander leaves and curry leaves.

4. Now wash and cook roasted Moong dal and rice together in a pressure cooker. ( You can cook with out using the pressure cooker too) and leave it for cooling.
5. Cook Peas separately with very little water and keep it aside.

6 .Keep a pan on the fire. Put oil and heat.
7. Put jeera and crushed pepper pods. Let it fry for 3 to 4 seconds.
8. Add green chilly, ingh, Curry leaves. Mix well and add cooked peas. Fry for 2 minutes.
9. Add cooked rice and moong dal. Add ginger. Mix it well.
10. Let the fire be on the lower flame.
11. Add salt and stir slowly and leave it for 1 minute.
12. Add Coconut, cut coriander leaves and shift the Pongal to a serving dish.

13. Add ghee and mix it well.
14. Serve Khara Pongal with a side dish you have prepared.
15. Any kind of chutney will be tasty with Khara Pongal.


Do not over cook rice and moong dal. You can add more chilly if you wish. You
can also add more ghee. It adds taste to the Pongal. You can also use ghee instead of oil to fry jeera and pepper pods.

Serves : 3 to 4
Time : 
Preparation :10 Minutes
Cooking : 30 minutes.

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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