Khara Pongal

• ½ Cup Split Moong Dal
• ½ Cup Regular Rice
• 1 tsp Green chillies ,finely chopped
• 1 tsp Ginger ,grated
• ½ Cup Dry coconut , grated
• 3 tbsp Oil
• 5 ½ Cup Water
• Salt
• 1 ½ tsp Jeera
• ¾ Tsp Black pepper
• 3 Tbsp Ghee
• ½ Tsp Mustard Seeds
• ½ Tsp Whole Black Peppercorns
• ½ Tsp Cumin Seeds
• 2 Tbsp Cashews pieces
• 2 Sprigs Curry Leaves
• 1 pinch Asafoetida
• 2 Dry red Chillies , Broken

How to make Khara Pongal 

1. Wash and soak rice and moong daal for 10 minutes,drain and keep it aside.
2. Heat oil and fry moong dal lightly for 2 minutes in cooker, add rice and sauté for 1 more minute.
3. Add grated ginger and finely chopped green chillies, and turmeric powder, add 5 ½ cups of water and salt to taste.
4. Pressure cook for 1 whistle.
5. Roast Black peppercorns and cumin seeds and make powder.
6. Once pressure is released on its own, add powder and mix well.
7. Heat ghee in tadka pan and put oil, add mustard seeds and black peppercorns.
8. Once it crackles add cashews,dry red chilli, asafoetida,jeera seeds and curry leaves and fry well.
9. Pour tadka over the pongal, add dry coconut.
10. Keep on a medium heat and cook for 5 Minutes.
11. Serve hot with coconut chutney.