Pongal

 

Khara Pongal

Pongal is a popular south indian Breakfast. Pongal is a delicious south indian Porridge made with rice and Yellow Moong Dal .It can be made sweet or Savoury. Here i share the savoury version of Pongal recipe known as Ven Pongal or Khara Pongal, laced with the wonderful flavours of cumin, asafoetida , curry leaves and the lovely aroma of Ghee in it...It can be served for a meal anytime of the day.....breakfast/Lunch/dinner...but it best to serve for breakfast with coconut chutney...

INGREDIENTS :
  

• 1/2 Cup - Rice
• 1/2 Cup  - Moong daal
• 3 tbsp - Ghee
• Salt to taste
• 1 tbsp  - Cumin Seeds
• 1/2 tbsp - Black Pepper (lightly Crushed)
• 10 nobs  - Cashew Nuts
• 1 spring - Curry leaves
• 1 pinch - Asafoetida / Hing
• 1 inch  - Ginger (finely Chopped)
• 2 nobs - Dry Red Chilli

INSTRUCTIONS :
 

• Wash rice and dal all together properly , remove all the water from it and keep aside.
• In a pressure cooker heat 1 tbsp of ghee, add washed rice and the moong dal, saute it for a minutes or until it turns aromatic.
• Add 4 cups of water and add salt as per taste, mix well .Cover the pressure cooker lid, cook for 4-5 whistles.
• Once the pressure cooker settles down, pressure releases naturally open the lid and give a good mix.
• You can mash up the cooked rice and dal to give it a creamy consistency.It should be mushy and creamy.If it is too dry you can add little water to bring it to a consistency you like. check and Add salt as needed.
• Heat 3 tbsp of Ghee in a pan. Split open cashew nuts and fry them till golden in colour and remove it in to a plate for garnish.
• To the same pan add cumin seeds, crushed Pepper, dry red chilli and saute.
• When the seeds splutter, add curry leaves,Chopped ginger and saute it with medium flame til it gives aroma and curry leaves turns crispy.
• Now add a pinch of Asafoetida (Hing),mix it with low flame.
• Pour the tempering over cooked rice and dal mixture, give it a good mix, add more ghee if required.
• Finally your Pongal/ Khara Pongal/ Ven Pongal is ready to it, add fried cashew nuts, ghee on top and serve hot with coconut chutney.