Khara Pongal is a classic South Indian savoury dish made with rice and moong dal, cooked until soft and creamy, then tempered with ghee, black pepper, cumin and curry leaves. Traditionally prepared on festive mornings, especially during Pongal, it is nourishing, easy to digest and deeply comforting.
Dry roast the moong dal on low heat until it turns aromatic and lightly golden. This step enhances flavour and helps the dal cook evenly. Once roasted, rinse the dal thoroughly and set aside. Wash the rice separately until the water runs clear.
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Step 2: Cook Rice And Dal Together
Add the washed rice and dal to a pressure cooker or heavy-bottomed pot. Pour in 4½ to 5 cups of water and add salt. Cook until both the rice and dal are completely soft and slightly mushy. If using a pressure cooker, cook for 4 whistles. The mixture should resemble a loose porridge.
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Step 3: Mash For Signature Texture
Once cooked, lightly mash the rice and dal mixture using the back of a ladle. This step is essential for Khara Pongal’s creamy, cohesive texture. There should be no visible separation between rice and dal.
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Step 4: Prepare The Ghee Tempering
Heat ghee in a small pan. Add cashew nuts and fry until golden. Remove and set aside. In the same ghee, add cumin seeds, crushed black pepper, chopped ginger, curry leaves and hing. Allow the spices to splutter gently without burning.
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Step 5: Combine And Finish
Pour the hot ghee tempering over the cooked pongal. Mix gently but thoroughly, ensuring the spices are evenly distributed. Adjust salt if needed. The final consistency should be soft, glossy and aromatic.
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Step 6: Rest Before Serving
Let the Khara Pongal rest for a couple of minutes before serving. This allows the flavours to settle and the ghee to coat the grains evenly.
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South Indian
Easy
Main Course
