Khara Pongal recipe

All Recipes Side Dish Beans and Peas

Ingredients

¼ cup cooking oil
12 cashews
2 dried red chile peppers
1 teaspoon cumin seed
1 teaspoon mustard seed
10 black peppercorns
1 pinch asafoetida powder
1 cup split yellow lentils (moong dal)
1 cup rice
½ cup shredded coconut
2 green chile peppers, chopped
½ teaspoon ground turmeric
salt to taste
3 ½ cups water
2 tablespoons ghee
¼ cup chopped cilantro leaves
¼ cup shredded coconut

Nutrition Info

418.8 calories
carbohydrate: 52.9 g
cholesterol: 10.9 mg
fat: 18.2 g
fiber: 12.1 g
protein: 12 g
saturatedFat: 6.9 g
servingSize: -
sodium: 56.8 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oil in a pressure cooker. Fry the cashews in the hot oil until golden brown, remove from oil and set aside. Cook the red chile peppers, cumin seed, mustard seed, peppercorns, and asafoetida in the hot oil for 2 minutes. Stir the lentils into the mixture and cook another 2 minutes. Add the rice, 1/2 cup coconut, green chile peppers, turmeric, salt, and water, stir.

  2. Close the lid of the pressure cooker and bring to 15 pounds of pressure, cook about 35 minutes. Relieve the pressure from the cooker, stir the cashews and ghee into the mixture. Garnish with the cilantro and 1/4 cup shredded coconut to serve.

Recipe Yield

6 servings

Recipe Note

Pongal is a classic pooja dish in south India. You can think of it as south Indian khichdi. When I was a child, I always waited for Temple prasadam and when it was pongal, I was delighted.

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