Khara (Moong Dal) Pongal

South Indian style khichdi made with moong dal, rice, ghee, milk and cashewnuts. This khara pongal recipe is moong dal and rice recipe. Cooked rice and moong dal are flavoured with ginger, crushed peppercorns and cumin seeds, and garnished with ghee-roasted cashew nuts and curry leaves. This is a Sanjeev Kapoor exclusive recipe.

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Khara (Moong Dal) Pongal

Main Ingredients Rice, Moong dal
Cuisine Tamil Nadu
Course Rice
Prep Time 26-30 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Khara (Moong Dal) Pongal

  • 1 cup Rice soaked
  • ½ cup Moong dal soaked
  • 3 tablespoons Ghee
  • ½ teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds
  • 2 Green chillies finely chopped
  • 15 Curry leaves
  • 8-10 Black peppercorns
  • ½ teaspoon Asafoetida
  • 2 tablespoons Cashewnuts
  • to taste Salt
  • 1 cup Milk
  • for garnishing Fresh coriander leaves chopped


  1. Heat ghee in a pressure cooker. Add mustard seeds and let them splutter.
  2. Add cumin seeds, green chillies, curry leaves, peppercorns and asafoetida. Mix well and sauté.
  3. Add cashewnuts and stir. Add rice and green gram and stir to mix on high heat.
  4. Heat 2 cups water in a microwave till just warm.
  5. Add salt to cooker and mix well. Add milk and warm water, stir to mix, cover and pressure cook for 3-4 minutes after the first whistle.
  6. Garnish with chopped coriander and serve hot.