Where does Pongal come from?

Pongal — country of origin: India.

What is Pongal made of?

Rice, mung bean, ghee, black pepper, cumin, ginger, cashew, curry leaf.

Which allergens does Pongal contain?

Contains milk and milk products (including lactose). Contains tree nuts and tree-nut products.

Pongal

A South Indian dish of rice and split yellow moong dal cooked together until soft, tempered with black pepper, cumin, ginger and curry leaves in ghee.

Also known as: Ven Pongal · Khara Pongal · Sakkarai Pongal · Chakkarai Pongal

Allergens & declarations

Contains

Milk (including Lactose)

Contains milk and milk products (including lactose)

Tree nuts

Cashew Nuts

Contains tree nuts and tree-nut products

This describes the classic recipe, so you know what to ask about. It is not a declaration for any particular kitchen — recipes and suppliers vary, and only the restaurant can tell you what is in the dish it serves.

In detail

Pongal is a savoury porridge of rice and split yellow moong dal, cooked until soft and finished with a tempering of ghee, black pepper, cumin and curry leaves. It is the common name for both the savoury dish and the sweet jaggery version served beside it.

What it really is

Ven pongal, the savoury form, is made by washing raw rice and split yellow moong dal together and boiling them in water until they break down into a soft, thick mass. The cooked porridge is seasoned with salt and finished with a tempering of ghee, black peppercorns, cumin seeds, grated ginger, cashew nuts and curry leaves. Sakkarai pongal, the sweet form, uses the same rice and dal cooked with jaggery and often cardamom, with ghee and cashews added at the end.

Pongal is named after the Tamil word for boiling over, and the dish is traditionally prepared in a new clay pot during the harvest festival of the same name in January. It is distinguished from plain khichdi, which is made with rice and dal in a similar way but is seasoned differently and is not usually associated with the Tamil harvest, and from upma, which is made with semolina rather than rice.

How it's served

Ven pongal is eaten hot for breakfast or as a light meal, often with sambar and coconut chutney.
Sakkarai pongal is served as a sweet offering, usually at the end of a meal or during festivals.
Both forms are eaten with the hands or a spoon, often with a little extra ghee poured over the top.
In Tamil homes the sweet pongal is traditionally offered to the sun and then shared with family.

Name the form clearly: Ven Pongal (savoury, with black pepper and cumin) or Sakkarai Pongal (sweet, with jaggery).
List the key ingredients: rice, split yellow moong dal, ghee, black pepper, ginger and curry leaves for the savoury version; jaggery and cardamom for the sweet.
Flag cashew nuts as an allergen where they are used in the tempering or on top.
Note that the dish is traditionally made with ghee, so it is not suitable for vegans; state if it is prepared with oil instead.

Typical ingredients

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Frequently asked questions

What is Pongal?: A South Indian dish of rice and split yellow moong dal cooked together until soft, tempered with black pepper, cumin, ginger and curry leaves in ghee.
Where does Pongal come from?: Pongal — country of origin: India.
What is Pongal made of?: Rice, mung bean, ghee, black pepper, cumin, ginger, cashew, curry leaf.
Which allergens does Pongal contain?: Contains milk and milk products (including lactose). Contains tree nuts and tree-nut products.
What is Pongal also known as?: Ven Pongal, Khara Pongal, Sakkarai Pongal, Chakkarai Pongal.