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Wednesday, April 17, 2013

Khara Pongal




Ingredients:

  • Raw Rice ( Sona Masoori ) - 1 cup
  • Moong Dal - 1/2 cup
  • Salt - to taste
For Tempering: 
  • Whole Black Peppercorns - 1/2 tsp
  • Pepper Powder - 1/4 tsp
  • Cumin Seeds - 1/2 tsp
  • Ginger ( grated or very finely chopped ) - 1 tsp
  • Cashew Nuts - 10 -12
  • Curry Leaves - 1 spring
  • Asafoetida ( hing ) - a pinch
  • Ghee - 2-3 tbsp
Directions
  • Dry roast moong dal in a pan till a slight aroma is released. Do not let the dal change its color. 
  • In a pressure cooker, mix this roasted dal with rice. Add 4 cups of water and salt and pressure cook for about  3-4 whistles. Some like is grainy and some like it mushy. So cook till the desired consistency is reached. 
  • In a small pan, heat ghee, roast cashew nuts till golden. Add whole peppercorns, cumin seeds, ginger, curry leaves, hing, and pepper powder. Saute for a few seconds and pour this tempering over the cooked dal and rice. 
  • Mix well and serve hot with sambar and chutney. 

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