Pongal With Sambar {South-Indian Cuisine}

We never miss having Pongal with Aromatic Sambar every Saturday morning. Indeed it is the most popular and favourite breakfast of many South-Indian Homes. 

Pongal and Sambar is a great breakfast choice as it is very nutritious with Healthy Ingredients. It is protein-packed and also light, and easily digestible (When less ghee is used)

The best part is that this delicious recipe is very simple and can be prepared in a Jiffy. This post will show you how to prepare Pongal and Sambar in a few easy steps with a Pressure Cooker. 

Supplies

INGREDIENTS

1) Pongal - For Pressure Cooking

• Raw Rice - 1/2 Cup
• Moong Dal - 1/4 Cup
• Salt
• Water - 3 3/4 Cups

2) Pongal - For Tempering

• Ghee - 2 Tbsp
• Cashew - 10
• Peppercorn - 1 tsp (Crushed or Full as per your choice)
• Cumin - 2 tsp
• Ginger - 1 inch Ginger
• Curry Leaves
• Hing

3) Sambar - For Pressure Cooking

• Moong Dal - 1/4 Cup
• Onion - 1 Medium size
• Tomato - 1 Medium Size
• Carrot - 1 (Optional)
• Potato - 1 (Optional)
• Green Chilli - 1 or 2
• Turmeric powder - 1 tsp
• Water - 1 Cup
• Salt - As required

4) Sambar - Tempering

• Oil - 1 tsp
• Mustard - 1 tsp
• Urad Dal - 1 tsp
• Cumin - 1 tsp
• Red Chilli - 1
• Curry Leaves -10
• Hing
• Coriander Leaves

The measurements indicated are perfect for 2 Adults or 2 Adults and a Kid.

Step 1: Pongal - Pressure Cook Rice and Dal

Wash Rice and Moong Dal and add 3 3/4 Water, required salt and let it soak for 30 minutes.

Later, Pressure cook for 5 Whistles. Open when Pressure settles and Mash the contents slightly.

Step 2: Pongal - Tempering

In a pan, Heat 2 Tbsp Ghee and Roast the Cashews till they turn golden brown.

Now, add the rest: Peppercorn, Cumin, Curry leaves and Ginger.

Saute for a minute and pour the Tempering over the Rice and Dal mixture. Mix well.

The Pongal is ready!

Step 3: Sambar -Pressure Cook the Ingredients

There are numerous Sambar recipes that go well with Pongal. This is our favourite One-Pot recipe that also tastes great with Idly and Dosa.

First, add all the ingredients in a pressure cooker and cook for 3 Whistles. Open when pressure Subsides.

Step 4: Sambar - Tempering

Heat oil in a Pan and add Mustard. When Mustard splits add the rest: Urad dal, Cumin, Curry leaves, Red chilli and Hing. Saute for a minute.

Add this over the Pressure cooked sambar and give a good mix. Add chopped Coriander Leaves.

Sambar is also done!

Step 5: Serve When It Is Hot!

Let's serve! Pongal and Sambar taste great when served Hot.

Our 4-year-old daughter Likes it when Pongal is Served on Plate as a Cup-shaped Block with Sambar all around.

Occasionally, we also Prepare Coconut Chutney and Vada along with Sambar and Pongal.

Step 6: Eat!

Pongal and Sambar is a Heavenly combination that is very Nutritious and Easy to cook.

Before you Eat, add extra Hot Ghee over Pongal to make it Rich and Tastier.