Vegan Pongal
Pongal is one of South India's most beloved comfort foods — a creamy, savory porridge of rice and split yellow moong dal that's deeply warming and surprisingly easy to pull off at home. The magic happens in two stages: a slow simmer that coaxes the rice and dal into a thick, velvety mass, followed by a sizzling tempering of cumin, crushed black pepper, fresh curry leaves, ginger, and dried red chilies bloomed in coconut oil. That fragrant pour-over is what transforms a simple porridge into something genuinely crave-worthy. Golden toasted cashews and a spoonful of vegan butter stirred in at the end add richness and a satisfying crunch in every bite. The whole dish comes together with pantry staples and no animal products whatsoever — the vegan butter does the heavy lifting that ghee would in a traditional version, keeping the texture luscious without any compromise. It serves four and reheats beautifully with just a splash of hot water, making it a practical choice for a cozy weeknight dinner or a slow weekend brunch.
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Learn more →Ingredients
4 servings
For the pongal
- 1 cup short-grain white rice
- ½ cup split yellow moong dal (split mung beans, hulled)
- 4 cups water
- 1 tsp salt
For the tempering
- 2 tbsp coconut oil
- 1 tsp cumin seeds
- 1 tsp whole black peppercorns, coarsely crushed
- 1 tsp fresh ginger, finely grated
- 10 fresh curry leaves
- 2 dried red chilies
- ¼ cup raw cashews
- ¼ tsp asafoetida (hing)
- 1 tbsp vegan butter
Instructions
- 1
Rinse the rice and moong dal together in a fine-mesh strainer under cold running water until the water runs mostly clear, about 30 seconds.
- 2
Combine the rinsed rice and dal with 4 cups of water and 1 tsp salt in a large saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 25–30 minutes, stirring every 8–10 minutes, until the mixture is thick, porridge-like, and the rice and dal have broken down and are no longer distinct — the consistency should be soft enough to fall from a spoon in a slow, heavy ribbon.
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