Khara Pongal

Khara Pongal is a rice and moong dal dish that is often prepared in South-Indian homes during Makara Sankranthi. It is a comfort food as it is quick to prepare and light on the stomach. It can be prepared as a breakfast, lunch and dinner.

INGREDIENTS:

• 1 cup rice
• 1/2 cup moong dal
• 4(1/2) cups of water
• 3 to 4 tbsp ghee
• 2 tbsp cumin seeds
• 2 tbsp black pepper, crushed
• 3 to 4 green chillies, slit
• 1/2 cup fresh coconut, grated
• 1 tbsp mustard seeds
• 1/2 tsp turmeric powder
• 1 tbsp ginger, finely chopped
• Few curry leaves
• 2 tbsp coriander leaves, finely chopped
• 8 to 10 cashews, roasted
• Salt to taste

METHOD:

1. In a pressure cooker add washed rice, moong dal and water (3 times the quantity of rice and dal) and cook in a medium flame for a good 3 whistles. Allow it to cool.
2. In a pan, add ghee and allow it to heat.
3. Add mustard seeds, cumin and let it splutter.
4. Add slit green chillies, curry leaves, chopped ginger and crushed black pepper, turmeric powder and saute for a minute.
5. Now add the boiled rice and dal and mix well.
6. Add salt and adjust consistency by adding water as required.
7. Add grated coconut and mix well so that no lumps are formed.
8. Add little ghee as required and let it cook for a minute.
9. Garnish with roasted cashews and coriander leaves.
10. Serve it hot with coconut chutney.