Blends / Pongal Base
Pongal Base
Rice and moong dal with whole pepper, cumin and ginger, measured for ven pongal. Add water and ghee. Soft, creamy rice and moong dal with black pepper and cumin.
- Time: About 30 minutes
- Makes: 6 servings (1 sachet per serving)
- Pack: 6 sachets, 70 g each
Ingredients
Rice (60%), split moong dal (32%), salt, black pepper, cumin, dried ginger, dried curry leaf.
Allergens
No allergens listed. Always check the pack label.
You add
- Water, 350 ml
- Ghee, 2 tsp
How to make it
- Rinse one sachet of the mix in a sieve.
- Add 350 ml water. Close the pressure cooker and allow 4 whistles, or simmer covered in a pan for 25 minutes, until very soft.
- Stir in 2 tsp ghee and mash lightly with the back of a spoon. Taste and adjust.
Storage
Store in a cool, dry place.
Questions
How is this different from the Khichdi Base?
Pongal has more rice, and black pepper and ginger instead of turmeric. It is paler and softer, and is often eaten for breakfast.
Ingredients to know
Kitchen tips for this blend
- How can I make khichdi creamy while keeping some texture?
- How can I make rice and dal together without one becoming mushy?
- How can I make a breakfast that is satisfying but practical on a busy morning?
By the BhumiSutra kitchen team. Updated 28 October 2026. All products and figures on this prototype site are demonstration data.