Brown Rice Pongal (Lentil Risotto)

Brown Rice Pongal (Lentil Risotto)

Brown Rice Pongal (Lentil Risotto)

When I crave for something homely and downright comforting, Pongal always comes to my mind. There is something so delicious in a plate of Pongal, that makes you feel all warm inside. Plus, its Rice and dhaall. It cannot get better than this. I have used Brown rice here instead of white to give a rustic flavour. One side that always goes hand in hand with Pongal is a nice and crunchy Medhu vada with sambhar. My Mouth waters thinking about it. Maybe someday I will have the patience to make them both! Enjoy!


  • Brown Rice – 1 1/2 Cups
  • Yellow Split Moong Dhall – 3/4 Cups
  • Crushed  / whole Pepper – 2 Tbsp
  • Cumin – 1 Tbsp
  • Black Mustard Seeds – Pinch for Seasoning
  • Curry Leaves – 4 or so
  • Salt to Taste
  • Ghee – 3 Tbsp

Putting it together

  • Pressure Cook Brown Rice and Moong Dhall together in 5 Cups of Water. The Pressure cooked pongal will be slightly mushy and that is what we need
  • In a heavy bottomed pan, heat the ghee and add the mustard seeds
  • Once the mustard seeds sputter, add the curry leaves and pepper
  • Add the cooked brown rice, salt, cumin and mix untill all ingredients are throughly incorporated
  • Remove from fire and add a dallop of ghee on top
  • Serve hot with Tomato Chutney



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