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. 

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.

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.

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!

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.

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!

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.

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.