Spicy Pongal/Khara Pongal

 

Ingredients:

• Rice Grains: 3/4 glass
• Split Mung Beans/Moong Dal: 1/4 glass
• Cumin Powder: 1 tsp
• Black Pepper: 3/4 tsp (crush to half)
• Cashewnuts: 7-8
• Turmeric Powder: 1/4 tsp
• Water: 5  1/2 glass
• Coconut: 2tbsp (grated)
• Ghee: 1 tbsp
• Oil: 2tbsp

 Servings: 3

 Method:

• Dry roast split mung beans till it turns light golden brown.
• Once roasted take the split mung beans & rice grains wash them together, keep aside.
• Heat the oil in a big sturdy pot.

Note: It is better to use non-stick pot to avoid the rice from sticking to the bottom.

• Add pepper, cumin powder, turmeric powder & cashewnuts, sauté for 10sec.
• Add rice & split mung beans.
• Immediately add water.
• Add salt & coconut.
• Adjust seasoning, mix well.
• Close the lid.
• When it starts boiling, keep in low flame.
• Occasionally stir to avoid sticking to bottom.
• Cook till rice absorbs all water & it reaches a semi liquid state.
• Add ghee, mix well.
• Spicy Pongal is ready to serve hot with coconut chutney.

Note: It gets thick when cooled so don’t let water to dry out completely. I cooked in Rice cooker. Can also be pressure cooked for 3 whistles.

To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here

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