Khara Pongal
Khara Pongal is a traditional savory South Indian rice and moong dal dish.Rice and yellow moong dal are cooked together until soft and creamy.Ghee-roasted cashews provide a delicious nutty crunch.Black pepper, cumin, ginger, and curry leaves create its signature aroma.The dish is easy to prepare in a pressure cooker or Instant Pot.Serve hot with coconut chutney, sambar, or extra ghee.
Ingredients
For Pongal
- 1 cup raw rice
- ½ cup yellow moong dal
- 4–5 cups water
- 1 cup milk, optional
- 1 teaspoon salt, or to taste
- ¼ teaspoon turmeric powder, optional
For Tempering
- 3 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns, lightly crushed
- 1-inch piece fresh ginger, finely chopped
- 1–2 green chilies, slit
- 1 sprig curry leaves
- 1 pinch asafoetida (hing)
For Garnishing
- 1 tablespoon chopped coriander leaves
- 1 tablespoon extra ghee, optional
- A few roasted cashews
Instructions
Wash the Rice and Dal
- Combine the rice and moong dal in a bowl.Wash them thoroughly 2–3 times until the water becomes relatively clear.Drain and set aside.For an even softer Pongal, you can dry-roast the moong dal for 2–3 minutes before washing it.
Cook the Rice and Dal
- Transfer the washed rice and dal to a pressure cooker.Add 4–5 cups of water, salt, and optional turmeric powder.Add milk if you prefer a richer and creamier Pongal.Pressure cook for approximately 4–5 whistles on medium heat.Allow the pressure to release naturally.Open the cooker and mash the mixture gently with a ladle.
Prepare the Tempering
- Heat ghee in a small pan over medium-low heat.Add cumin seeds and allow them to crackle.Add crushed black pepper, chopped ginger, green chilies, curry leaves, cashews, and asafoetida.Fry until the cashews become golden and aromatic.Be careful not to burn the pepper or curry leaves.
Combine Everything
- Pour the hot tempering over the cooked rice and dal mixture.Mix thoroughly so the ghee and spices are distributed evenly.If the Pongal is too thick, add a little hot water and mix until you reach your desired consistency.
Finish with Ghee
- Add another spoonful of warm ghee if desired.Garnish with fresh coriander and a few roasted cashews.Serve immediately while hot and creamy.
Notes
- Use yellow moong dal for the classic soft texture.
- Rice and dal should be cooked until very soft.
- Khara Pongal should have a slightly loose consistency when hot.
- It thickens considerably as it cools.
- Ghee is an important part of the traditional flavor.
- Freshly crushed black pepper gives a better aroma than pre-ground pepper.
- Add hot water when reheating instead of serving it dry.
- Serve Pongal immediately for the best texture and flavor.