Hot Pongal

Preparation Method

  • Empty contents of the pouch into a pressure cooker (2 L – 5 L capacity).
  • Add 480 ml water and mix well.
  • If you don’t have a measuring cup, use a regular glass as reference. Measure contents of the pouch in a glass and add 4 times the water.
  • Close the lid with the whistle and cook on medium-high flame for 9 minutes.
  • Turn off the stove and let the pressure release naturally (about 5 minutes).
  • Open the lid, stir well using a spoon or ladle.

Serving Tip

Adjust salt and ghee to taste, and serve hot for a delicious meal.