Khara Pongal
Ingredients
- Servings: 6
- 1/4 cup cooking oil
- 12 cashews
- 2 dried red chile peppers
- 1 teaspoon cumin seed
- 1 teaspoon mustard seed
- 10 black peppercorns
- 1 pinch asafoetida powder
- 1 cup split yellow lentils (moong dal)
- 1 cup rice
- 1/2 cup shredded coconut
- 2 green chile peppers, chopped
- 1/2 teaspoon ground turmeric
- salt to taste
- 3 1/2 cups water
- 2 tablespoons ghee
- 1/4 cup chopped cilantro leaves
- 1/4 cup shredded coconut
Recipe
Preparation Time: 10 mins
Cook Time: 40 mins
Ready Time: 50 mins
- 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.
- 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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