KHARA PONGAL

Khara Pongal image

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.

Provided by SUSMITA

Categories Side Dish Beans and Peas

Time 50m

Yield 6

Number Of Ingredients 17

Previous Next

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

Steps:

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.
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.

Nutrition Facts : Calories 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, Sodium 56.8 mg, Sugar 5.1 g