This black rice black lentil pongal is a delicious twist on the south Indian classic pongal. The earthy, nutty, creamy, peppery pongal is nourishing and comforting.
About this black rice beluga lentil pongal
Black rice aka kavuni arisi (in Tamil) or forbidden rice, is traditionally served for royal feasts for the royal family. It is a rich source of antioxidants and fiber supporting health. With its nutty and earthy flavor tones, this rice adds a delicious flavor twist to your regular pongal.
Beluga lentils are tiny jet black lentils that are rich in iron and antioxidants. Unlike the other lentils, these can hold their shape after cooking. These lentils are rich in plant based proteins with earthy flavor which pairs well with the kavuni arisi or black rice in this pongal.
Cooking this easy! Soak the rice and lentil and pressure cook. Then, temper with spices and nuts in ghee. So easy to make this nutrient packed pongal. You can adjust the spices to your tolerance, make it less spoicy or more by adjusting the black pepper.
Further, you could also play around with the ratio of rice to lentils to suit your taste. The given ratio gives ideal flavors, as pongal lovers we love this recipe proportions.
This black rice beluga lentil pongal is also rich in textures. The creamy pongal with chewy rice, creamy lentils, along with added cashews, this pongal is s treat for the taste buds.
In a nutshell, this is a unique, tasty, hearty and wholesome pongal ideal for breakfast and brunch.
If you are making the same pongal every year for Pongal/Sankaranti festival, it is time to change that and try this pongal. Make this forbidden pongal for your family and make them feel royal! However, you can make it for any day whether it is special or not.
Ingredients
To make this black rice beluga lentil pongal, you will need the following ingredients:
Kavuni arisi/black rice/forbidden rice -
Beluga Lentil - Adds a creamy texture in addition to the proteins, iron, and antioxidants. You can find these in grocery shops or online.
Salt - gives flavor
Ginger - adds flavor and aids in digestion
Ghee - for tempering, adds richness to the flavor profile
Water - to cook the rice and lentils to a creamy texture
Spices - Cumin, whole black pepper, black pepper powder, asafetida - add classic aroma and flavor to the pongal. Adjust the black pepper as per taste. The given measurements make this pongal mild to moderate spicy flavor.
Curry leaf - adds aroma
Cashew - adds nutty flavor and texture to the pongal.
To make this pongal, it is necessary to soak the rice and the beluga lentil for 2-3 hours. This gives even cooking and a creamy consistency.
Serving Suggestions
The best flavor pair for this forbidden pongal is coconut chutney, ginger pachadi. A simple and tasty sambhar like this Instant Pot Tiffin Sambhar or araichuvita sambhar is a heavenly combination. Kathrikai Gothsu or any gothsu is also a tasty sidedish for pongal.
Storage
This recipe serves four servings. If any leftovers, store in the refrigerator for 1-2 days and warm the pongal on stovetop or in microwave and serve.
More Pongal Recipes
Pongal is the harvest festival in South India. It is four day celebration. Traditional celebration feast include Ven Pongal and Sarkarai Pongal along with veggie sides like beans parupusli, avarekai curry, avian, Kanu kootu, Medhu vada, poli, Lemon Rice, Coconut Rice, Tamarind rice, Thengai Arisi Payasam, Cilantro Rice, pachadi, papa's, and many more.
You can try these pongal recipes for your celebrations:
Ven Pongal and Sarkarai Pongal
Foxtail Millet/Thinai Sarkarai Pongal
Brown Butter Pumpkin Sage Pongal
Black Rice Beluga Lentil Pongal
Ingredients
- ¾ cup Black rice/kavuni arisi
- ¼ cup Black lentils
- 2¾ cup Water
- 1 tbsp Ginger finely chopped
For Tempering
- 4-5 tbsp Ghee
- 1 sprig Curry leaves
- 1 tsp Cumin
- ¼ tsp Black pepper powder
- ½-¾ tsp Whole black pepper
- ⅛ tsp Asafetida
- 10-12 Cashews halved
Instructions
- Wash the rice and the beluga lentil, add elough water and soak for 3 hours.
- Drain the water, transfer the rica and lentil to a pressure cooker, and add two and three quarters cup water. Cook for three whistles. You can also cook for 5-6 minutes in Instant pot.
- Add the black pepper, salt, and ginger to the cooked pongal mixture. Heat the ghee in a pan. Add the cumin, black pepper when it splutters add the cashews followed by asafetida and curry leaves. Pour this mixture into the pongal.
- Serve hot with chutney and/or sambhar.
Kalyani says
Truly a mindblowingly new recipe with black rice, Radha . The ven pongal looks so healthy and the combo rocks. Great share!
magicalingrdnts says
It is delicious and we love it. You'll love it too. Thanks Kalyani!
Neha (My Culinary Expressions) says
This is quite a unique pongal recipe that I have come across using black rice. It is nice to know about the different traditions spread out in the country. Makes a healthier option too.
magicalingrdnts says
It is nutritious and different too! Thanks Neha!
Mayuri Patel says
Wow Radha, a totally different kind of pongal. I must admit I have heard of beluga lentils but have not used them as yet. Love the beautiful colour of the black rice and beluga lentil pongal.
magicalingrdnts says
You will love the flavors too! Simply comforting! Thanks Mayuri.
Priya S says
Indeed a very different and bold take on innovative pongal recipe.
Karuppu kavuni arisi is very healthy and has a very distinct rustic flavor ,I am sure the pongal had a very delicious nutty and native taste .
magicalingrdnts says
Thanks Priya!