Khara Pongal

Pongal is one pot cooking. Pongal is normally mushy and best eaten hot with either raita or chutney and sambar or with Tamarind & Channa Dal Gojju.
Different recipes of Pongal are followed based on the regions, and also the consistency of the Pongal varies accordingly. Vegetables can also be added.
Prep Time
10 Minutes
Cooking Time
20-25 Minutes
2-3 People
Moong Dal
Grated Ginger
Turmeric Powder (Optional)
1 Cup
¾ Cup
1 Cup
1 Tsp.
1 Tsp.
To Taste
½ Tsp.
For Seasoning
Cumin Seeds
Black Pepper
Curry Leaves
Cashew Nut
1 Tsp.
1 Tsp.
1 Tbsp.
A Few
1 Tbsp.
1.     In a pressure cooker, take a teaspoon of ghee and roast the Moong Dal for 3-4 minutes.
2.     Add rice and roast for another minute.
3.     To this add salt, grated ginger, milk and 5 glasses of water.
4.     Close the pressure cooker and cook till 5-6 whistles.
5.     Make seasoning with the ingredients mentioned above for seasoning.
6.     Once the pressure goes down, open the pressure cooker and pour the seasoning. Cook for 4-5 minutes.
7.     Garnish with freshly grated coconut.
8.     Serve with Raita or Tamarind Gojju/Chutney.


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