South Indian style khara pongal

Name: South Indian style khara pongal
Total time: 1500 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 4 small bowls (around 150gms) Rice -; 100 gms ghee; 5 small bowls (around 180 gms) Without chilka yellow moong daal -; 10-12 whole black pepper; 5-6 inch giner finely chopped or grated; as needed Few cashew pieces; 1/2 tsp Jeera seeds; 5-6 Whole red chillies; 5-6 Curry leaves; 1 tsp Haldi powder (optional); as per taste Salt -; For chutney -; 1/2 cup chana daal,; 1/2 cup raw peanuts; 3-4 whole red chillies; 5-6 garlic pods; as needed Few tamarind pieces; For tadka to chutney -; 5-6 curry leaves,; 1/2 tsp mustard seeds,; 2-3 tsp oil

Meenal Singhvi Nahar @cook_13827442

Pune

#reshkitchen
#southindianrecipe
#breakfast

Meenal Singhvi Nahar @cook_13827442

Pune

#reshkitchen
#southindianrecipe
#breakfast

Saved

Ingredients

20-25 mins

2-3 servings

4 small bowls (around 150gms)Rice -
100 gmsghee
5 small bowls (around 180 gms)Without chilka yellow moong daal -
10-12whole black pepper
5-6 inchginer finely chopped or grated
as neededFew cashew pieces
1/2 tspJeera seeds
5-6Whole red chillies
5-6Curry leaves
1 tspHaldi powder (optional)
as per tasteSalt -
For chutney -
1/2 cup chana daal,
1/2 cup raw peanuts
3-4whole red chillies
5-6 garlic pods
as neededFew tamarind pieces
For tadka to chutney -
5-6curry leaves,
1/2 tspmustard seeds,
2-3 tsp oil

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Steps

20-25 mins

1

Soak moong deal and rice in above mentioned quantity for 4-5 hrs
2

Keep all dry ingredients ready
3

In a cooker,add ghee,once hot add jeera,chopped ginger, and black pepper
4

When sauted,next add in water,daal,rice,salt and haldi(optional).Water should be 4 times of daal and rice.
5

Take around 4-5 whistles in high flame then lower the flame for another 5 minutes.Switch off the gas.
6

Next add in the tadka of cashews,curry leaves,red chillies
7

Pongal is ready
8

For chutney- saute chana daal,peanuts, garlic,red chillies and tamarind.
9

Add salt and grind
10

Give a fresh tadka of fresh curry leaves and mustard seeds
11

Serve hot with drizzle of ghee and chutney