Khara Pongal

Name: Khara Pongal
Ingredients: 1/4 cup cooking oil; 12 cashews; 2 dried red chile peppers; 1 teaspoon cumin seed; 1 teaspoon mustard seed; 10 black peppercorns; 1 pinch asafoetida powder; 1 cup split yellow lentils (moong dal); 1 cup rice; 1/2 cup shredded coconut; 2 green chile peppers, chopped; 1/2 teaspoon ground turmeric; salt to taste; 3 1/2 cups water; 2 tablespoons ghee; 1/4 cup chopped cilantro leaves; 1/4 cup shredded coconut

17 ingredients

2 steps

Ingredients

1/4 cup cooking oil
12 cashews
2 dried red chile peppers
1 teaspoon cumin seed
1 teaspoon mustard seed
10 black peppercorns
1 pinch asafoetida powder
1 cup split yellow lentils (moong dal)
1 cup rice
1/2 cup shredded coconut
2 green chile peppers, chopped
1/2 teaspoon ground turmeric
salt to taste
3 1/2 cups water
2 tablespoons ghee
1/4 cup chopped cilantro leaves
1/4 cup shredded coconut

Directions

1

Heat the oil in a pressure cooker. Fry the cashews in the hot oil until golden brown; remove from oil and set aside. Cook the red chile peppers, cumin seed, mustard seed, peppercorns, and asafoetida in the hot oil for 2 minutes. Stir the lentils into the mixture and cook another 2 minutes. Add the rice, 1/2 cup coconut, green chile peppers, turmeric, salt, and water; stir.
2

Close the lid of the pressure cooker and bring to 15 pounds of pressure; cook about 35 minutes. Relieve the pressure from the cooker; stir the cashews and ghee into the mixture. Garnish with the cilantro and 1/4 cup shredded coconut to serve.