Khara Pongal

Pongal is a rice lentil dish, prepared mostly in South Indian homes. It is made mostly during the harvest festival of PONGAL.
One of the most simplest breakfast recipe. It is full of nutrition and is easily digestible.

Today I am posting the recipe of Khara Pongal

INGREDIENTS:

Rice - 2 cups

Split yellow moong dal - 1 cup

Ghee – 5-6 tsp

Turmeric- 1/4^th tsp

Cumin seeds/ Zeera - 1/2 tsp

Black pepper - 1 tsp

Ginger - 1 inch (cut into small pieces)

Asafetida/ Hing - 1/4 tsp

Cashews - a 10-12

Curry leaves – One sprig

Green chillies- 2-3

Salt - as per taste

Water – 8 cups

METHOD:

Wash rice and Dal then, place raw rice and dal in a cooker and add 8 cups of water. Add Zeera, hing and turmeric to the dal and rice and cook for 4 whistles.

In another pan, add the ghee and when it is hot add the cumin seeds, black pepper, curry leaves, ginger, asafoetida, green chillies and cashews and fry till cashews become golden brown colour. Now add this to the cooked Dal rice and mix well,. Add some more ghee if required. Pongal is ready you can have it with Hot Hot Sambar or with coconut or any other chutney.