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.
Susmita
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Ingredients
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
Directions
Prep:5min ›
Cook:40min ›
Ready in:45min
- 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.
- 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.
