Tomato Pongal is a warm, comforting twist on the classic South Indian favorite. Tangy tomatoes brighten the creamy rice and dal. Ghee, cashews, ginger, pepper, and cumin add rich flavor and gentle spice. Serve it hot with coconut chutney for a satisfying meal.
This Pongal is a comforting South Indian rice-and-moong dal dish enriched with fresh tomato purée and warming spices. Pressure-cooked until soft and creamy, it’s finished with a fragrant ghee tempering of cashews, ginger, green chillies, pepper, cumin, asafoetida, and curry leaves. Serve hot with coconut chutney for a hearty, flavorful meal.
Tomato Pongal Recipe
Tomato Pongal
Tomato Pongal blends creamy rice and roasted moong dal with tangy tomato purée, finished with a fragrant ghee tempering. Serve warm with coconut chutney.
4
servings10
minutes15
minutesIngredients
Raw Rice – 1 cup
Green Gram Dal – 1/2 cup
Tomato – 3 to 4
Turmeric Powder – ¼ Teaspoon
Salt – 1 teaspoon or as per taste
- For seasoning:
Ghee – 2 to 3 tablespoons
Fresh ginger – a small piece
Green chillies – 2
Black pepper – 1 teaspoon
Seeragam (cumin) – 1 teaspoon
Asafoetida Powder – 2 Pinches
Curry Leaves – few
Cashew nuts – few
Directions
- In a kadai put the green gram dal and dry fry till it hot to touch and remove.
- Add this fried dal to rice, wash well with water and keep aside.
- Cut the tomato into medium size pieces and grind it to a fine purée.
- Scrap the skin from ginger and chop it finely. Slit the green chillies into two. Crush the pepper and cumin coarsely.
- Keep a pressure cooker on the stove and add a tablespoon of ghee.
- Add tomato purée and stir well. Allow to cook for few minutes.
- Add the rice and dal along with turmeric powder and salt.
- Pour 5 cups of water and pressure cook for 4 to 5 whistles.
- Allow the pressure release naturally and then open the cooker and slightly mash the Pongal.
- In tadka ladle heat 2 tablespoons of ghee and add cashew nuts, chopped ginger, slit green chillies, crushed pepper and cumin, asafoetida powder and curry leaves. Mix well.
- Pour this seasoning over the Pongal and mix it.
- Serve with coconut chutney.