INGREDIENTS TO MAKE KHARA PONGAL
- Rice – 2 cups
- Moong dal – 1 cup
- Ghee – 5 to 6 tbsp
- Black pepper – 4tsp
- Jeera – 3tsp
- Green chilli – 4
- Coconut Milk – 4 to 5 cups (optional)
- Cashew – 5 to 6 (optional)
- Turmeric – 2tsp
- Curry leaves – 2 strands
- Hing(asafetida) – 2tsp
- Salt – according to your taste
India is known for its festivals like Deepawali/Diwali, Dussehra, Holi, and many others. One such festival is Pongal/ Makar Sankranti. Pongal is a harvesting festival where the farmers worship Mother Earth and express gratitude for the good crops they have cultivated like rice sugarcane and pulses. “Pongal” means “to bubble and overflow which signifies abundance. In our household, Pongal is made for breakfast both sweet Pongal and Khara Pongal it’s simple and yummy. 
Khara Pongal is light on the stomach and easy to prepare. Creamy, soft, and perfectly spiced. The ghee and roasted spices create a heavenly fragrance. Cashews add a delightful contrast to the softness. It also has Health Benefits packed with proteins, carbohydrates, and the goodness of spices.
Let’s start cooking homes………
- Firstly wash your rice and moong dal thoroughly.
- Take a pressure cooker add rice, moong dal, and 5 cups of water and cook it till 3 whistles in high flame. Let it cool.
- Open the cooker and add coconut milk 4 cups and turmeric let it cook till the rice and dal are mushy.
- Add salt according to your taste
- Take a frying pan add ghee lets it heat.
- Add jeera, cashew, black pepper, green chilli, curry leaves, and Hing (asafetida) and sauté it for a min
- Add it to the cooked rice and dal
- Serve it with fresh coconut chutney
TIPS
- Pongal is made with milk, coconut milk or water. I suggest you use coconut milk.
- Cook rice and dal in vessel than in pressure cooker it take much time but taste good.
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HAPPY COOKING
COOKING IS A ART…………………