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Khara Pongal

By: SUSMITA  Supporting Member (Click to learn more about Supporting Membership)
"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."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 39 people have saved this

Prep Time:
10 Min
Cook Time:
40 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1/4 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
  • 1/2 cup shredded coconut
  • 2 green chile peppers, chopped
  • 1/2 teaspoon ground turmeric
  • salt to taste
  • 3 1/2 cups water
  • 2 tablespoons ghee
  • 1/4 cup chopped cilantro leaves
  • 1/4 cup shredded coconut

Directions

  1. 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.
  2. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 419 | Total Fat: 18.2g | Cholesterol: 11mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2009 by cstopre 
very good tasty recipe.I make this dish very often as a single meal dish served with roasted... MORE

 
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