Khara Pongal With Rice And Lentils
Pongal is pure comfort food –filling, nourishing and so tasty. The savoury Ven Pongal made with rice, moong lentils, aromatic spices like black peppercorns, ghee and cashews is a quick, easy and healthy dish.
Servings: 6
Calories: 224kcal
Ingredients
- 1 cup raw rice
- 1/2 cup split yellow moong dal pesara pappu
- 6 cups water
- 2 tsp salt
For the seasoning
- 2 tbsp Oil
- 2 tbsp Ghee
- 2 tbsp cashew nuts
- 1 inch ginger finely chopped
- 1 ½ tsp cumin seeds
- 1 ½ tsp whole black pepper
- 1 sprig curry leaves
Instructions
- Heat a pan over medium heat and dry roast the raw rice for about 30 seconds. Transfer into a bowl.
- Now add the moong dal and saute it for 1-2 minutes and transfer into the same bowl containing raw rice.
- Wash the roasted dal and rice well and put them in a pressure cooker. Add 6 cups of water and cook on high for 5 whistles.
- Meanwhile, coarsely grind a teaspoon of whole black pepper and a teaspoon of cumin seeds. Keep aside. Also finely chop ginger.
- Once the pressure releases, open the lid and add salt. Mix and mash the cooked rice and dal well.
- Now heat oil in a pan and fry the cashew nuts till brown. Remove and keep aside.
- Add ½ tsp of whole pepper corns+1/2 tsp of whole cumin seeds. Sauté for a few seconds.
- Then add the curry leaves and chopped ginger. Saute for 30 seconds and then add the coarsely crushed pepper corn and cumin seeds. Fry for 1-2 seconds and pour this tempering over the cooked and mashed rice and moong dal mix. Simmer for 30 seconds.
- Top with fried cashew nuts and ghee and combine well.
- Serve Khara Pongal with Sambar.