Khara Pongal (Bangalore style)

Name: Khara Pongal (Bangalore style)
Total time: 1800 s
Yield: 3 persons
Cuisine: Indian
Ingredients: 1/2 cup Raw rice; 1/2 cup Moong Dal; 2 tbsp oil; 1 tbsp ghee; 15-20 cashews; 1 tsp pepper, slightly crushed; 1 tsp jeera; 1 sprig curry leaves; 3 green chili, chopped; 1 inch ginger, crushed; Pinch turmeric; as per taste Salt

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#cc2022 #week1

Khara Pongal is popular South Indian breakfast dish made with rice and Moong Dal. This super flavorful and delicious dish is offered to God as naivedyam in South Indian homes and temples.

This is savory version prepared with cooked rice and Moong Dal, tempered with jeera, peppercons, green chili, curry leaves, ginger, cashews and turmeric in ghee and oil. In bangalore it is prepared in semi liquid version. It is one of the comfort foods as it is light on stomach.

Khara Pongal is served for breakfast with coconut chutney or sometimes with raita.

#cc2022 #week1

Khara Pongal is popular South Indian breakfast dish made with rice and Moong Dal. This super flavorful and delicious dish is offered to God as naivedyam in South Indian homes and temples.

Khara Pongal is served for breakfast with coconut chutney or sometimes with raita.

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#cc2022 #week1

Khara Pongal is popular South Indian breakfast dish made with rice and Moong Dal. This super flavorful and delicious dish is offered to God as naivedyam in South Indian homes and temples.

Khara Pongal is served for breakfast with coconut chutney or sometimes with raita.

#cc2022 #week1

Khara Pongal is popular South Indian breakfast dish made with rice and Moong Dal. This super flavorful and delicious dish is offered to God as naivedyam in South Indian homes and temples.

Khara Pongal is served for breakfast with coconut chutney or sometimes with raita.

Saved

Ingredients

30 minutes

3 persons

1/2 cupRaw rice
1/2 cupMoong Dal
2 tbspoil
1 tbspghee
15-20cashews
1 tsppepper, slightly crushed
1 tspjeera
1 sprigcurry leaves
3green chili, chopped
1 inchginger, crushed
Pinchturmeric
as per tasteSalt

Saved

Steps

30 minutes

1

Dry roast Moong Dal until aromatic. In a bowl take rice, Moong Dal and wash it. Add 2 cups water and pressure cook until cooked.
2

In a thick bottom pan heat oil and ghee. Add in slit cashews and roast until golden. Add in crushed pepper, jeera, green chili, curry leaves and sauté for a minute.
3

Add in crushed ginger and sauté until raw smell goes away. Add in pinch of turmeric and mix.
4

Add in cooked rice and dal along with 1 cup water and salt. Mix well and let it come to a boil. Adjust amount of water as per desired consistency.
5

Hot Khara Pongal is ready to be served. Serve it along with coconut chutney or raita.