Khara or ven pongal recipe

Name: Khara or ven pongal recipe
Cuisine: Indian
Ingredients: 1/2 cup rice; 1/2 cup moong dal; 2 1/2-3 cup water; For tempring:; 1-2 tbsp ghee; 8 cashewnuts; 1/2 tsp cumin; 1/2 tsp peppercorn(crushed); 1 inch ginger(grated); 1 spring curry leaves; 1 pinch Hing; 1 pinch turmeric; 1 green chilli (optional, skip if offering to god)

Rimple Kataria @cook_15459146

#goldenapron
#post week 7

Khara or ven pongal is a rice lentil dish that is often prepare in South Indian homes to offer to GODS during puja. It is also a comfort food and is made often to enjoy with sambhar or chutney.

#goldenapron
#post week 7

Khara or ven pongal is a rice lentil dish that is often prepare in South Indian homes to offer to GODS during puja. It is also a comfort food and is made often to enjoy with sambhar or chutney.

Rimple Kataria @cook_15459146

#goldenapron
#post week 7

Khara or ven pongal is a rice lentil dish that is often prepare in South Indian homes to offer to GODS during puja. It is also a comfort food and is made often to enjoy with sambhar or chutney.

#goldenapron
#post week 7

Khara or ven pongal is a rice lentil dish that is often prepare in South Indian homes to offer to GODS during puja. It is also a comfort food and is made often to enjoy with sambhar or chutney.

Saved

Ingredients

1/2 cuprice
1/2 cupmoong dal
2 1/2-3 cupwater
Fortempring:
1-2 tbspghee
8cashewnuts
1/2 tspcumin
1/2 tsppeppercorn(crushed)
1 inchginger(grated)
1spring curry leaves
1 pinchHing
1 pinchturmeric
1green chilli (optional, skip if offering to god)

Saved

Steps

1

Heat a pressure cooker or pan and dry roast moong dal on a low to medium flame till aromat.Keep stirring often to prevent the dal from burning.
2

Next add rice to the pan.Wash them very well a few times.
3

Pour 2 1/2 to 3 cup water and add salt.Cook till soft.You can cook in a cooker or any pan.
4

Heat a pan with ghee and fry nuts till golden.Remove them to a plate and set this aside.
5

In the same on, saute ginger and green chilli for 1 min then add cumin and crushed pepper corns.saute until cumin sizzles. Add curry leaves turmeric and a punch of hing. When the leaves turn crisp and you begin to get a good aroma of the tempring. Switch off the flame.
6

Trasfer it to the cooked rice and dal.Simmer for a minute.
7

Serve ven pongal with chutney or sambhar