Khara Pongal: Traditional South Indian Savoury Rice and Lentil Porridge Recipe

Khara Pongal is a savoury dish from South India, often made during the Makar Sankranti festival. This porridge-like dish combines rice and lentils with spices, creating a comforting meal. It is similar to sweet pongal but uses different spices. Both types are often prepared together, making them a staple in many Indian households.

• ½ cup white rice
• ½ cup moong dal (lentils)
• 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 butter)
• ½ tablespoon mustard seed
• Salt to taste

• Pot or pressure cooker
• Large pan
• Spoon for stirring

Procedure

1. Cook the rice and dal with turmeric powder in a pot or pressure cooker until mushy.
2. Heat some ghee in a large pan and brown the cashew nuts. Remove them from the pan.
3. Add the remaining ghee and oil to the pan and heat.
4. Add all spices, starting with mustard seeds and ending with cashew nuts.
5. Mix in the cooked rice and dal, warming through. Add water if too thick.
6. Add salt and extra ghee to taste. Optionally, add grated coconut at the end.

Nutritional Values

This Khara Pongal recipe is easy to make and perfect for any occasion. The combination of spices gives it a unique flavour that is both comforting and satisfying. Enjoy this traditional South Indian dish as a main meal or a side dish.