How to make 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.
Main Ingredients : Rice (चावल), Moong dal (मूंग दाल)
Cuisine : Tamil Nadu
Course : Rice
For more recipes related to Khara (Moong Dal) Pongal checkout Jeera Rice, Handi Biryani, Bisi Bele Huliyana, Brown Rice Vegetable Pilaf . You can also find more Rice recipes like Chicken Pulao Brown Basmati Pulao Rice With Sesame Fried Vegetables Black Eyed Bean Rice
-Pongal.jpg)
Khara (Moong Dal) Pongal Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Khara (Moong Dal) Pongal Recipe
Rice soaked 1 cup
Moong dal soaked ½ cup
Ghee 3 tablespoons
Mustard seeds ½ teaspoon
Cumin seeds 1 teaspoon
Green chillies finely chopped 2
Curry leaves 15
Black peppercorns 8-10
Asafoetida ½ teaspoon
Cashewnuts 2 tablespoons
Salt to taste
Milk 1 cup
Fresh coriander leaves chopped for garnishing
Method
Step 1
Heat ghee in a pressure cooker. Add mustard seeds and let them splutter.
Step 2
Add cumin seeds, green chillies, curry leaves, peppercorns and asafoetida. Mix well and sauté.
Step 3
Add cashewnuts and stir. Add rice and green gram and stir to mix on high heat.
Step 4
Heat 2 cups water in a microwave till just warm.
Step 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.
Step 6
Garnish with chopped coriander and serve hot.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
