Khara Pongal (Rice and Mung Bean Porridge)
Khara pongal is a savoury porridge-like dish that is traditionally prepared in South India for the Makar Sankranti festival that heralds the arrival of summer. The sweet pongal variety differs only in the spices added, and the two are often cooked together from the same batch of rice and dhal.
Source and licence
"Khara Pongal (Rice and Mung Bean Porridge)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Khara_Pongal_(Rice_and_Mung_Bean_Porridge), revision 4615203), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Khara_Pongal_(Rice_and_Mung_Bean_Porridge)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4615203
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
India. Associated with India by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- ½ cup white rice
- ½ cup moong dhal
- 3 cups water
- ½ tablespoon turmeric powder
- ¼ cup chopped cashew nuts
- 10 curry leaves
- 1 tablespoon coarsely-ground black pepper
- 1 tablespoon cumin seeds
- 2 green chillies, split lengthwise
- 1 tablespoon oil
- 1 tablespoon ghee (or substitute butter)
- ½ tablespoon mustard seed
- Salt to taste
Method
- Cook the rice and dhal together with turmeric powder in a pot or pressure cooker until mushy.
- Heat a little ghee in a large pan and brown the cashew nuts. Remove them from the pan.
- Add the rest of the ghee and the oil and heat.
- Throw in all of the spices, starting with the mustard seed and finishing with the cashew nuts.
- Mix in the rice and dhal, warming through. If it is too thick, add a little water.
- Add salt and extra ghee to taste. You can also add some grated coconut at the end.