Khara Pongal-Ven Pongal

Step 1

Dry roast moong dal and rice separately until it is hot to touch. Do not over fry it.

Step 2

Fry cashew nuts in a tsp of ghee and keep it aside.

Step 3

Mix both rice and dal, wash and pressure cook adding salt, 2 1/2 - 3 cups of water for 4-5 whistles.(I used old rice, so added 3 cups of water). The rice has to be cooked in such a way that it should be mushy.

Step 4

Open the cooker, once the pressure subsides. Mash the rice and dal well, when it is hot.

Step 5

Heat oil + ghee, add pepper, cumin seeds, saute for a few seconds, then add finely chopped ginger, curry leaves, saute for 2-3 seconds and pour it over the rice + dal mix.

Step 6

Add fried cashew nuts and mix everything well.

Step 7

Alternatively you can add rice+dal mix to the seasoning as I have done and mix well on low flame for 2 minutes.

Step 8

Turn off the heat and serve hot with sambar or gothsu or coconut chutney.