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Khara Pongal (Rice and Mung Bean Porridge)

Khara Pongal (Rice and Mung Bean Porridge) — a indian recipe, 13 ingredients, about 40 min.

Serves 6 · 40 min · Indian

contains dairycontains nuts

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • 1 tablespoon ghee (or substitute butter) → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Cook the rice and dhal together with turmeric powder in a pot or pressure cooker until mushy.
  2. Heat a little ghee in a large pan and brown the cashew nuts. Remove them from the pan.
  3. Add the rest of the ghee and the oil and heat.
  4. Throw in all of the spices, starting with the mustard seed and finishing with the cashew nuts.
  5. Mix in the rice and dhal, warming through. If it is too thick, add a little water.
  6. Add salt and extra ghee to taste. You can also add some grated coconut at the end.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0