Katte Pongali/ Ghee Pongal - Seasoned Rice and Lentil Porridge

Sruthis.Kitchen's picture

Nov. 21, 2013

Katte Pongali is a popular south Indian breakfast recipe. Rice and Moong Dal are tempered with simple soaning ingredients to make it very light and flavorful. Serve it hot with chutney and/ or Sambar


Rice 1 Cup (16 tbs)
Split green gram 1/4 Cup (4 tbs)
Water 4 Cup (64 tbs)
Clarified butter 2 Tablespoon (ghee)
Peppercorns 1 Teaspoon
Ginger 1 Tablespoon
Asafoetida 3 Pinch
Cumin seeds 2 Teaspoon
Dry red chilies 4
Curry leaves sprig 1



1. Into a pressure cooker add in the dal and dry roast till fragrant. Take out from the pan and mix well with rice.

2. Wash the dal and rice well and set them aside.

3. In the same pan add 1 tsp. of ghee and add ginger. Fry ginger on medium heat for 30 seconds.

4. Add washed rice, dal, salt and water. Wait until water boils.

5. Cover the pressure cooker and allow it to cook until 4 whistles or until dal and rice are slightly mushy.

6. For Seasoning – in a pan, heat clarified butter and add in peppercorns and fry till they splutter.

7. Add in cumin seeds, dry red chilies, curry leaves, and fry for 30 seconds and immediately pour the seasoning on top of the cooked dal and rice.


8. Serve hot immediately with chutney.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 405Calories from Fat 100

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 16 mg0.67%

Total Carbohydrates 66 g22%

Dietary Fiber 4 g16%

Sugars 2 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet