Thuvaram Paruppu Pongal Recipe | Thurdal Pongal Recipe
Ven pongal with rice and toor dal is so unique and tastes much different than the regular Venpongal made with rice and moong dal. Relish this Thuvaram Paruppu Pongal with Gotsu or coconut chutney or Sambar!
Pongal is one of the popular breakfast dish in TamilNadu. The conventional method of making pongal is with rice and moongdal. I have given here a slight variation from the conventional method and this thuvaram paruppu (Thurdal) Pongal has an extraordinary flavour of dal and rice along with peanuts. In the conventional pongal, we add cashews whereas here we are going to add crushed peanuts. Peanuts gives a nice crunchy taste and the overall pongal is so scrumptious. We can make this pongal for prasad too! Relish this Thuvaram Paruppu Pongal with Gotsu or Tiffin sambar or a simple Coconut Chutney and enjoy this delicious Pongal!
Tips for making Thuvaram Paruppu Pongal Recipe:
- Adding salt with rice and dal and pressure cook together makes the salt nicely gets mixed with the cooked rice.
- Add more water than regular rice cooking process. If the usual ratio is 1 cup rice :3 cups water, for pongal, you can increase by 1:4.
- Also cook for more whistles than regular rice cooking process to ensure the rice and dal are cooked well and is mushy.
- Instead of peanuts, we can fry cashews and add.
- Finally after finishing pongal, we can take an inch of ginger and grate it and add. It enhances the flavor.
- Before serving, if the pongal is thick, you sprinkle some water and reheat, top up with ghee and serve hot!
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Recipe Card for Thuvaram Paruppu Pongal Recipe | Thurdal Pongal Recipe:
Thuvaram Paruppu Pongal Recipe | Thurdal Pongal Recipe
Equipments Needed
- Pressure Cooker
- Heavy Bottomed Pan
Servings: 4 people
Calories: 134kcal
Ven pongal with rice and toor dal is so unique and tastes much different than the regular Venpongal made with rice and moong dal. Relish this Thuvaram Paruppu Pongal with Gotsu or coconut chutney or Sambar!
Print Recipe
Ingredients
- 1 Cup Raw Rice 1 Cup - 250ml
- ½ Cup Toor Dal (Pigeon pea)
- 1 tbsp Peanuts
- ½ tsp Peppercorns
- ½ tsp Cumin Seeds
- Few Curry leaves
- 1 Pinch Asafoetida (Asafetida / Hing)
- 1¼ tsp Salt
- 2 tbsp Ghee
Instructions
- Take rice and thurdal in a vessel. Rinse the rice and dal twice and add 4.5 cups of water along with salt and pressure cook it allowing for 4-5 whistles.
- While the rice and dal is getting cooked, take the peanuts in the mixer and give a pulse or two just to crush the peanuts. Do not grind it to a smooth powder. If you have a mortar and pestle, you can crush the peanuts using that.
- Then take the pepper and cumin seeds and grind it to a coarse powder
- Once the pressure is fully released from the cooker, remove the cooked rice and dal and mash it using the backside of a ladle. Heat ghee in a pan. Add crushed peanuts and curry leaves
- Saute it for 20 seconds. Add the mashed rice and dal to the pan. Give it a good mix.
- Then add pepper-cumin coarse powder and mix well. Switch off the flame
- The yummy Thurdal Pongal (Thuvaram Paruppu) Pongal is now ready to serve!. The best combination for this pongal is Coconut chutney and Sambar.
Nutritional Info
Nutrition Facts
Thuvaram Paruppu Pongal Recipe | Thurdal Pongal Recipe
Amount Per Serving (0.5 Cup)
Calories 134
Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 24g8%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures:
- Take rice and thurdal in a vessel. Rinse the rice and dal twice and add 4.5 cups of water along with salt and pressure cook it allowing for 4-5 whistles.
- While the rice and dal is getting cooked, take the peanuts in the mixer and give a pulse or two just to crush the peanuts. Do not grind it to a smooth powder. If you have a mortar and pestle, you can crush the peanuts using that.
- Then take the pepper and cumin seeds and grind it to a coarse powder
- Once the pressure is fully released from the cooker, remove the cooked rice and dal and mash it using the backside of a ladle. Heat ghee in a pan. Add crushed peanuts and curry leaves
- Saute it for 20 seconds. Add the mashed rice and dal to the pan. Give it a good mix.
- Then add pepper-cumin coarse powder and mix well. Switch off the flame
- The yummy Thurdal Pongal (Thuvaram Paruppu) Pongal is now ready to serve!. The best combination for this pongal is Coconut chutney and Sambar.
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Rice one cup. Dal half cup. So 1 1/2 cup. Water how many times of this quantity Subbu madam?
Hi, We need to add atleast 4.5 cups of water.
Thanks. But I asked the proportion of water to rice/dal quantity.
The ratio is 1:3. One portion of rice+dal and 3 portions of water
Dear Subbu Maam, My mother (who passed away when I was young) used to make sauce with tamarind that goes well with Pongal. If you know the recipe for the Tamarind sauce please share.
Thank you
Santhy