Khara Pongal Recipe
Khara Pongal - is a popular South Indian Breakfast prepared using split moong dal , rice and dry coconut.
Servings 5 People
Calories 338kcal
Ingredients
- ½ Cup Split Moong Dal
- ½ Cup Regular Rice
- 1 teaspoon Green chillies ,finely chopped
- 1 teaspoon Ginger ,grated
- ½ Cup Dry coconut , grated
- 3 tablespoon Oil
- 5 ½ Cup Water
- 1 ½ -2 teaspoon Salt or as required
Dry Roast Powder
- 1 ½ teaspoon Jeera /cumin seeds
- ¾ teaspoon Black peppercorns
For Tempering
- 3 tablespoon Ghee / Clarified Butter
- ½ teaspoon Mustard Seeds
- ½ teaspoon Whole Black Peppercorns
- ½ teaspoon Cumin Seeds
- 2 tablespoon Cashews pieces
- 2 Sprigs Curry Leaves
- 1 Big Pinch Asafoetida / Hing
- 2 no Dry red Chillies , Broken.
Instructions
- Wash and soak rice for 10 minutes,drain and keep it aside.Wash Moong dal and keep it aside.
- In a pressure cooker, heat 2 tablespoon of oil and fry moong dal lightly for a 1-2 minutes, for this add rice and sauté for 1 more minute.
- Add grated ginger and finely chopped green chillies, also add pinch of turmeric powder.
- Mix everything well and add 5 ½ cups of water and salt to taste. Pressure cook for 1 whistle.
- Dry roast Black peppercorns and cumin seeds. Coarsely powder it in a mortar and pestle and set aside.
- Once pressure is released on its own, add the above coarsely grounded powder and mix well. Adjust water if it’s too thick.
- For Tempering, Heat ghee in tadka pan and remaining oil, add mustard seeds and black peppercorns.
- Once it crackles, keep flame on sim, add cashews,dry red chilli, asafoetida,jeera seeds and curry leaves and fry well.
- Pour tadka over the pongal, add copra/dry coconut mix well.
- Keep on a medium heat and allow to cook for 4-5 Minutes.
- Serve it super hot with coconut chutney.
Video
Nutrition
Calories: 338kcal