Krishna’s Favorite Bowl: My Forever Love for Pongal

Pongal… pulagam… ven pongal—so many names, yet one emotion: warmth. It’s the kind of food that doesn’t just fill your stomach, but wraps you in a soft blanket of comfort.

I’ve always loved the way hot pongal almost dares you to eat it fresh off the stove. Mouth burning, eyes watering… but you still keep going, one bite after another, because somehow, the heat feels healing. Like a quiet little reminder that some things are worth enduring for the comfort that follows.

I've had pongal countless times—really, I’ve lost count. But there’s one memory that refuses to fade.

A few years ago, work took me to Bangalore now and then. And let’s be honest—so did a few of my favorite people. One of my closest friends (you’ll remember her from my brinjal recipe story!) had moved there post-marriage. Another dear one was just a joy to be around. So, naturally, I found my reasons to make those trips happen.

On one of those visits, I stayed at my friend’s place for a few days, and this time—I finally did it. I made it to ISKCON Bangalore. I’d seen its grand white towers from my WTC office window so many times but never got the chance to visit. And oh, what an experience it was.

As soon as we stepped into the temple, something shifted. The idols were so magnificent, so alive, I stood frozen for a few minutes—completely lost in the moment. The chants, the aroma of incense, the quiet but powerful energy—it was like I’d walked into another world.

After darshan, we headed for prasadam. They handed us hot pongal in dried leaf cups. Just pongal. Simple. Humble. But as I sat in that divine space with Krishna watching over, I took my first bite—and something changed. I don’t know how to describe it, but in that moment, I felt like I wasn’t in a temple on earth anymore. I was in his home. That pongal—mild, warm, perfectly balanced—tasted like pure love.

Since then, I’ve never looked at pongal the same way.

At home, amma makes it in her own style—not mushy, but more like a moong dal rice. And till date, I wonder at how she manages to keep the rice so distinct and soft even with moong dal, which usually turns everything into a paste. Amma magic, I guess.

Now, it’s one of the regular breakfast items at my in-laws’ place. But today felt different. Today, I made pongal with an extra spoonful of love—and a silent prayer for something new I’ve started. Amma sent over her ginger chutney (bless her), and I made a small bowl of sweet chakkara pongali too.

What started as a simple breakfast turned into a little ritual of gratitude.

I will tell you more about what I have begun in my next posts. But for now, let’s just stay in this moment—with a warm bowl of pongal, a gentle memory of Krishna’s home, and that lingering smile only food like this can bring.

Ingredients:

✔ ½ cup moong dal (yellow split lentils)
✔ ½ cup raw rice (sona masoori works best)
✔ 2½ cups water
✔ 1 tbsp ghee (plus extra for garnish)
✔ 1 tsp black pepper (crushed or whole)
✔ 1 tsp cumin seeds
✔ 1-inch piece of ginger, grated
✔ 8-10 cashews
✔ A pinch of asafoetida (hing)
✔ Few fresh curry leaves
✔ Salt to taste

Instructions:

1️⃣ Rinse & Roast – Dry roast the moong dal for 2-3 minutes on medium heat until slightly aromatic. Rinse rice and roasted dal together.
2️⃣ Pressure Cook – Add water and pressure cook for 3-4 whistles until soft and mushy. You can also use an Instant Pot (manual mode for 8 minutes).
3️⃣ Prepare Tempering – In a small pan, heat ghee. Add cashews, cumin, crushed pepper, grated ginger, curry leaves, and a pinch of hing. Sauté until the cashews turn golden.
4️⃣ Mix It All – Pour the tempering into the cooked rice-dal mixture. Add salt and mix gently until everything is well combined and creamy.
5️⃣ Serve Hot – Drizzle a bit of ghee on top and serve hot, ideally with coconut chutney or ginger chutney.

Srishti’s Secret Tip for the Perfect Plate:

Use slightly more water than usual while cooking the rice and dal—it gives pongal that soft, creamy, temple-style texture. And always temper in ghee, not oil. The warmth of ghee brings everything together beautifully. For an extra divine touch, add spoonful ghee just before serving; it makes all the difference!

Srishti’s Healing Tip for the Perfect Plate:

As you cook pongal, let your kitchen fill with the sound of cumin and ginger sizzling. Smile as you stir. Let the steam rising from the pot carry away any stress from your day. Even if it’s a 20-minute meal, it's 20 minutes of peace, prayer, and presence—just for you.

Why You’ll Love This:

✔ Pure comfort in a bowl—soft, warm, and spiced just right
✔ Easy to make and digest—perfect for breakfast or a light dinner
✔ Brings temple vibes right into your kitchen
✔ Pairs beautifully with chutney, pickle, or even a drizzle of ghee