Methi Pongal | How to make Methi Pongal

By sharanya palanisshami  |  24th Aug 2015  |  
4 from 1 review Rate It!
  • Photo of Methi Pongal by sharanya palanisshami at BetterButter
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Video for key ingredients

  • Sambhar Powder

About Methi Pongal Recipe

Venpongal is a combination of rice cooked with lentil and tempered with cumin and pepper. This pongal with the aroma of ghee is served with sambar and chutney. I decided to make it more flavourful by adding methi leaves – fenugreek leaves and the outcome was the tasty methi pongal.

Methi Pongal, a deliciously amazing recipe to treat your family members. This recipe of Methi Pongal by sharanya palanisshami will definitely help you in its preparation. Surprisingly the preparations for Methi Pongal can be done within few minute. Isn't it interesting. Also, the time taken for cooking Methi Pongal is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 2 people.A lot of times making Methi Pongal can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Methi Pongal is just too tempting. Cooking Methi Pongalat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Methi Pongal is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofMethi Pongal from Better Butter.

Methi Pongal

Ingredients to make Methi Pongal

  • Raw rice / pacharisi – 1 cup
  • Split moong dhal – 1/2 cup
  • ghee – 1 tbs
  • cashew – 4
  • cumin – 1/2 tsp
  • pepper corns – 6
  • curry leaves
  • red chilly - 1
  • fenugreek leaves chopped - 4 tbsp
  • salt as required

How to make Methi Pongal

  1. Thoroughly wash and soak dal fro 30 minutes.
  2. Drain and add to pressure cooker along with 3 cups of water. Season with salt. Pressure cook for 2 whistles.
  3. In a pan heat ghee and add cumin and pepper. Saute and add cashew and red chili. Fry until cashews turn golden. Add chopped methi leaves and saute.
  4. Pour this tempering into pressure cooker contents and stir well.
  5. Serve warm with sambar and chutney.

Reviews for Methi Pongal (1)

Vaishnavi Chotu3 years ago

Pongal is already a nutritious adding methi leaves it turns healthy,especially for diabetics..: 1:

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