Khara Pongal

Khara Pongal


Be the first to make this!

About this recipe: 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.


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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate