RCI-RC.005.0047.002
Khara pongal
Khara pongal is a savoury porridge-like dish that is traditionally prepared in South India for the Makar Sankranti festival that heralds the arrival of summer.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 1/2 cup
- moong dhal1/2 cup
- 3 cups
- 1/2 tablespoon
- chopped cashew nuts1/4 cup
- 10 unit
- 1 tablespoon
- 1 tablespoon
- green chillies2 unitsplit lengthwise
- 1 tablespoon
- ghee (or substitute butter)1 tablespoon
- 1/2 tablespoon
- 1 unit
Method
1
Rinse the white rice thoroughly under cold water until the water runs clear, then soak it for 15 minutes and drain.
15 minutes
2
Cook the drained rice in the measured water over medium heat until fully cooked and slightly soft, stirring occasionally to prevent sticking.
20 minutes
3
Heat oil in a heavy-bottomed pan or kadai over medium-high heat until it shimmers.
2 minutes
4
Add mustard seeds to the hot oil and let them splutter, then immediately add cumin seeds and allow them to sizzle for about 30 seconds.
1 minutes
5
Add the slit green chillies and curry leaves to the tempering, stirring carefully as the leaves may splatter, and sauté for 1 minute.
1 minutes
6
Stir in the turmeric powder and coarsely ground black pepper, mixing well into the tempering for about 30 seconds to bloom the spices.
1 minutes
7
Add the cooked rice to the pan and mix everything together thoroughly, ensuring the tempering and spices are evenly distributed throughout the rice.
3 minutes
8
Season with salt to taste, stir well, and cook for a final 2 minutes over low heat before serving hot.
2 minutes