Khara Pongal

    45 mins

    Pongal is a classic pooja dish in South India, a type of South Indian khichdi. When I was a child, I always waited for temple prasadam and when it was Pongal, I was delighted.

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    Serves: 6 

    • ¼ cup oil
    • 12 raw cashewnuts
    • 2 dry red chillis
    • 1 teaspoon cumin (jeera) seeds
    • 1 teaspoon mustard (rai) seeds
    • 10 black peppercorns
    • 1 pinch asafoetida (hing) powder
    • 1 cup yellow moong dal (split yellow lentils)
    • 1 cup Rice
    • ½ teaspoon turmeric (haldi) powder
    • Salt to taste
    • ½ cup grated fresh coconut, more for garnish
    • 2 green chillis, chopped
    • 3 ½ cups water
    • 2 tablespoons ghee
    • Chopped coriander leaves for garnish

    Prep:5min  ›  Cook:40min  ›  Ready in:45min 

    1. Heat oil in a pressure cooker. Fry the cashewnuts, take out of the oil, and set aside. Add red chillis, cumin seeds, mustard seeds, peppercorns, and asafoetida. Fry for a few seconds. Now add the dal and fry for a few minutes. Add the rice, turmeric, salt, coconut, and green chillis, and water.
    2. Pressure cook for 3 whistles. When the pressure has released, stir in the cashewnuts and the ghee. Garnish with fresh coconut and coriander leaves. Serve hot.

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