Khara Pongal

    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.

    Be the first to make this!

    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.
    See all 12 recipes

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Reviews in English (0)

    Write a review

    Click on stars to rate
    See all 3 collections