New Delhi: What’s a celebration without food that warms the heart and brings everyone together? Pongal is the perfect time to savour the dishes that embody the essence of gratitude and joy. If you’re wondering what to cook this year, look no further! We have handpicked some mouthwatering recipes from ‘The Tastes of India Podcast’ on Audible that will take your Pongal feast to the next level. To spice it up, you can even use some creative spins on these classic favourites while you’re at it. Tune in to get some inspiration for making your festive spread unforgettable.

Come Pongal recipe

Ingredients:

• Raw Rice: 1 cup
• Moong Dal: 1 cup
• Water:  6 cups
• Salt: To taste
• Ginger grated: 2 tsp

To Temper:

• Ghee: 6 tbsps
• Cumin Seeds: 2 tsp
• Asafoetida: 1/2 tsp
• Curry Leaves: Few
• Green Chillies: 3-4, chopped or slit into halves
• Cashew nuts: 20-24
• Black Peppercorns: 22-24, coarsely ground

Method:

1. Dry roast the dal in a pressure cooker over medium heat until it turns slightly golden and aromatic.
2. Add the rice to the roasted dal and rinse them together thoroughly.
3. Pour in water, and add grated ginger and salt.
4. Pressure cook the mixture, allowing one whistle on high heat, then reduce the heat to low and cook for two more whistles.
5. Once done, remove the cooker from heat and let the pressure release naturally.
6. Gently mash the cooked mixture to achieve a slightly mushy and creamy texture. Add more water if needed to adjust the consistency.
7. In a separate pan, heat the ghee. Once hot, add cumin seeds, asafoetida, curry leaves, green chilli, and peppercorns. Sauté until the spices release their aroma.
8. Toss in the cashew nuts and fry until they turn golden brown.
9. Pour the tempering over the cooked pongal, mix well, and let it simmer for a minute.
10. Serve hot with a side of sambhar and coconut chutney.

Samai Pongal recipe

Ingredients:

• Little Millet: 1/2 cup
• Yellow Moong Dal: 1/2 cup
• Water: 4-5 cups
• Ghee/Oil: 2 tbsps
• Cumin seeds: 1 tsp
• Whole Black Pepper/Peppercorns: 1/2 tsp, slightly crushed
• Green chillies: 2-3
• Ginger grated: 1 tsp
• Curry leaves: 1 stalk
• Cashew nuts: 8-10
• Asafoetida: 2 pinch
• Coriander Leaves: handful, finely chopped
• Salt: To taste

Method:

1. Heat 1 tsp of ghee in a pressure cooker and add the washed dal. Sauté for 1-2 minutes until it turns light brown and aromatic. Add the millets and mix well.
2. Pour in 4 cups of water, stir, and close the lid. Place the whistle weight and cook on a medium flame for 4-5 whistles.
3. Turn off the heat and let the pressure release naturally.
4. Once the pressure is released, open the lid and mix the cooked mixture well until smooth.
5. In a pan, heat the remaining ghee. Add jeera and crushed black pepper, and sauté for a few seconds.
6. Toss in the green chillies, ginger, curry leaves, cashew nuts, and a pinch of asafoetida.
7. Sauté for 30 seconds or until the cashews turn light golden brown.
8. Add this tempering to the cooked Pongal. If the consistency is thick, add 1 cup of water to make it mushy and adjust to your liking. Boil for a minute.
9. Your Millet Pongal is ready! Serve it hot with curd, raita, sambhar, or coconut chutney for a wholesome meal.

Sweet Pongal recipe

Ingredients:

• Raw Rice: 1 cup, cleaned and washed
• Moong Dal: 1/2 cup, cleaned and washed
• Chana DalL 2 tbsp, cleaned and soaked
• Jaggery:  2 cups, grated or powdered
• Fres: 2-3 tbsps, coconut chopped
• Cashew Nuts: 20
• Raisins: 20
• Cardamom Powder: 1 tsp
• Ghee: 5 tbsps
• Milk: 1/2 cup
• Water: As required to cook

Method:

1. In a pressure cooker, combine 6-7 glasses of water with milk and bring it to a boil.
2. Add rice, moong dal, and pre-soaked chana dal to the boiling mixture. Close the lid and cook for 3 whistles. Allow the pressure to release naturally.
3. Once cooked, mash the mixture well until smooth.
4. Stir in grated jaggery and cardamom powder. Place the cooker on low flame and let it simmer for about 15 minutes, stirring frequently to prevent sticking.
5. In a separate pan, heat ghee and fry cashew nuts, chopped coconut pieces, and raisins until golden brown.
6. Add the fried dry fruits and ghee to the Sakkarai Pongal and mix well. Your delicious Sweet Pongal is now ready to serve!