KHARA HUGGI OR PONGAL

Khara Huggi or Pongal image

For this Indian one-pot dish, called khichdi in some regions, the lentils and rice cook together, making a creamy, rich dish resembling risotto.

Provided by Chitra Agrawal

Categories Lentil Rice Ginger Cashew Vegetarian Quick & Easy Coconut

Yield Serves 4

Number Of Ingredients 11

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Ingredients

1 cup basmati rice, preferably Dehraduni, or jasmine rice
1⁄3 cup moong dal or red lentils
1⁄4 teaspoon turmeric powder
4 tablespoons plus 1⁄2 teaspoon ghee or unsalted butter
1 teaspoon peeled, grated fresh ginger
2 tablespoons cashews, broken into large pieces
1 teaspoon cumin seeds or ground cumin
1⁄2 teaspoon whole black peppercorns or freshly ground black pepper
1 1⁄4 teaspoons salt
1⁄4 cup dried unsweetened shredded coconut
Big pinch of asafetida (hing) powder

Steps:

Wash the rice in several changes of water until the water runs clear. Soak the rice in water, generously covered, for at least 30 minutes. (This is optional but results in softer, more evenly cooked rice.) Drain thoroughly using a fine-mesh sieve.
In a soup pot, dry-roast and stir the lentils continuously over medium heat until they are golden brown and have a nutty aroma, 2 to 3 minutes. (This step is optional but reduces the stickiness of the dal.) Thoroughly wash the lentils using a fine mesh colander. Return them to the pot, together with the rice, and add 3 1⁄2 cups of water. Bring to a boil. Skim the foam off the top. Add the turmeric powder, 2 tablespoons of the ghee, and the ginger to the boiling mixture.
While the rice and lentils are cooking, put 1⁄2 teaspoon of the ghee in a tempering pot or small pan over medium heat. Add the cashews, stirring them until they are fragrant and turn golden brown, a few minutes. Set the cashews aside to cool in a bowl lined with a paper towel. If using cumin seeds and peppercorns, roughly crush them in a mortar with a pestle. Set aside.
When the rice and lentil mixture is cooked, mix in the salt, coconut, and fried cashews, reserving some cashews for garnish.
Put the remaining 2 tablespoons of ghee in the tempering pot or small pan over medium heat. When melted, add the crushed black peppercorns and cumin seeds and the asafetida. Fry for a few seconds until fragrant. Turn off the heat.
Immediately pour the spiced ghee over the rice. To get all of the spiced ghee out of the pot, put a spoonful of the rice mixture into the pot, stir, and spoon it back into the rest of the dish. Taste for salt and adjust as needed. Garnish with the reserved cashews. Serve hot.