A popular South-Indian savory and spicy dish, made from rice, moong dal
and other spices. It is typically served for morning breakfast with Coconut Chutney . Try this quick yet comforting dish and let me know in the comments how
it turned out.
INGREDIENTS:
*Rice- 1 cup
*Moong dal- ½ cup
*Ghee- 1 tbsp
*Jeera- 2 tsp
*Black pepper corns- ½ tsp
*Curry leaves- 1 sprig
*Salt- to taste
*Green chilies- 3-4 nos
*Turmeric powder- 1 tsp
*Water- 3 cups
For Crushed Masala:
*Black peppercorns- 1 tbsp
*Peeled garlic cloves- 15-20 nos
PROCEDURE:
*Wash the rice and dal thoroughly.
*Soak them for atleast 2 hrs.
*However soaking only speedens up the cooking process, it is not
necessary to soak it.
*Take black pepper and garlic in the small jar of the mixer.
*Crush them roughly.
*Heat ghee in a pressure cooker.
*Add jeera and black pepper and let them splutter.
*Add curry leaves to it, after it gets crispy add the crushed masala.
*Fry the masala until aromatic.
*Add salt and turmeric powder and roast them.
*Now add the soaked and drained rice and dal.
*Add water and mix well.
*The ratio of water and rice dal should be 3 cups water to 1 ½ cups
rice and dal.
*Add green chilies and close the pressure cooker.
*Cook the Pongal for 3 whistles.
*If you’ve not soaked the rice and dal, then cook for an extra whistle.
*Khara Pongal is ready. Serve hot along with coconut chutney.
