Khara Pongal

Khara Pongal

2 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
SUSMITA
Recipe by  SUSMITA

“Pongal is a classic pooja dish in south India. You can think of it as south Indian khichdi. When I was a child, I always waited for Temple prasadam and when it was pongal, I was delighted.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Heat the oil in a pressure cooker. Fry the cashews in the hot oil until golden brown; remove from oil and set aside. Cook the red chile peppers, cumin seed, mustard seed, peppercorns, and asafoetida in the hot oil for 2 minutes. Stir the lentils into the mixture and cook another 2 minutes. Add the rice, 1/2 cup coconut, green chile peppers, turmeric, salt, and water; stir.
  2. Close the lid of the pressure cooker and bring to 15 pounds of pressure; cook about 35 minutes. Relieve the pressure from the cooker; stir the cashews and ghee into the mixture. Garnish with the cilantro and 1/4 cup shredded coconut to serve.

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Reviews (2)

Rate This Recipe
cstopre
7

cstopre

very good tasty recipe.I make this dish very often as a single meal dish served with roasted papad and curd. Chhaya[cstopre]

rajena
0

rajena

it is very good and healthy.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 419 cal
  • 21%
  • Fat
  • 18.2 g
  • 28%
  • Carbs
  • 52.9 g
  • 17%
  • Protein
  • 12 g
  • 24%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 121 mg
  • 5%

Based on a 2,000 calorie diet

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Adas Polow (Persian Rice and Lentils)

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Shakkara (Sweet) Pongal