Mixed Dal Pongal

By Bethica Das  |  27th Jan 2019  |  
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  • Photo of Mixed Dal Pongal by Bethica Das at BetterButter
Mixed Dal Pongalby Bethica Das
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About Mixed Dal Pongal Recipe

This is my comfort food when I have to cook all for myself as it is hasslefree and at the same time healthy and nutritious. I enjoy with fryums and a sprinkle of nalla karam podi. It is very easy and a simple recipe. A good substitute to khichdi, it also goes well with pickles, any homemade chutney, papad or chips.

Mixed Dal Pongal

Ingredients to make Mixed Dal Pongal

  • 1/2 cup mixed dal (lentils)
  • 1/2 cup rice
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1-2 dry red chilies
  • 1/4 tsp. asafoetida
  • 1/2 tsp. whole peppercorns, crushed
  • 1 tsp. ginger, grated
  • 1-2 sprig curry leaves
  • handful of cashew nuts
  • salt to taste
  • 2 tbsp. ghee
  • 1 tbsp. coriander leaves, chopped

How to make Mixed Dal Pongal

  1. Dry roast the mixed dal for 2 minutes.
  2. Soak roasted dal and rice together overnight or for a minimum of 2-3 hours.
  3. Pressure cook in 3-4 cups water with salt to taste for 5-6 whistles.
  4. Heat oil in a pan and temper with mustard seeds & dry red chilies. After it stops spluttering, add the asafoetida, curry leaves, peppercorns, ginger and cashew nuts. Saute for a minute.
  5. Pour this tempering over the boiled dal-rice mix. Drizzle ghee over it & garnish with coriander leaves. Serve for breakfast / brunch with coconut chutney, pickle or idli podi.

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