25-Min Ghee Pongal with Crispy Sides
Rice and lentils cooked together in ghee with cumin and black pepper, finished with cashews and served with crispy papadums and tangy pickle. A quick vegetarian breakfast or dinner that feels like comfort food.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 12g
Ingredients
- 3 tbsp ghee
- ¾ cup white rice
- ¼ cup yellow lentils (moong dal)
- 1 tsp cumin seeds
- ½ tsp black pepper (freshly cracked)
- ¼ cup cashews, halved
- 4 whole papadums
Instructions
- 1
Rinse rice and lentils together under cold water until the water runs clear, about 1 minute.
- 2
Heat ghee in a heavy-bottomed pot over medium heat. Add cumin seeds and cook until they sizzle and smell fragrant, 30–45 seconds.
- 3
Add cashews and stir until golden brown, about 1 minute. Remove half and set aside for garnish.
- 4
Add drained rice and lentils to the pot, stir to coat in ghee, then add 2.25 cups water and a pinch of salt.
- 5
Bring to a boil, then reduce heat to low, cover, and simmer until rice is soft and lentils are creamy, 12–14 minutes.
- 6
Fluff with a fork, season with black pepper, top with reserved cashews, and serve with papadums and pickle on the side.
Tools you’ll need
- heavy-bottomed pot with lid (2-quart minimum)
- measuring cups and spoons
- fork for fluffing
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