Preparation time: 10min Cook time: 45 min Serves: 4-5
You will need
Green gram dal----------------1/2 cup
Rice-----------------------------1 cup
Green Chillies-----------------2
Freshly grated coconut-------2 Tbsp
Mustard seeds-----------------1 tsp
Peppercorns ------------------2 tsp
Jeera --------------------------3 tsp
Dry red chillies --------------3
Asafoetida---------------------if desired
Cashews-----------------------5-6
Curry leaves------------------5-6 leaves
Salt to taste
Ghee and oil
Steps
You will need
Green gram dal----------------1/2 cup
Rice-----------------------------1 cup
Green Chillies-----------------2
Freshly grated coconut-------2 Tbsp
Mustard seeds-----------------1 tsp
Peppercorns ------------------2 tsp
Jeera --------------------------3 tsp
Dry red chillies --------------3
Asafoetida---------------------if desired
Cashews-----------------------5-6
Curry leaves------------------5-6 leaves
Salt to taste
Ghee and oil
Steps
- Set aside all the ingredients
- Take rice and wash it till water runs from cloudy to clear
- Soak the rice in water for 15min
- Keep on the stove, water to which you will add the rice and green gram dal to cook
- Take a small kadai and dry roast green gram dal in low to medium flame till it turns slightly brown till its aroma comes out. /stir continuously as it gets charred very easily and quickly/
- Take the 2 chillies and freshly grated coconut into a mixer and make a paste.
- Add 2tsp of into the water that's boiling
- Add the green gram dal and let it cook for 5-8 min
- Add the soaked rice to the water
- Allow the mixture to simmer on medium heat
- When rice and green gram dal is half cooked, add the coconut-chilli paste
- In kadai you used for dry roasting green gram dal, roast peppercorns, mustard, red chillies and jeera( in the same order, wait for rich aromas to come out). Towards the end add a tsp of oil. Put the roasted spices into the rice green gram dal mixture
- Add salt to the rice mixture
- Heat the kadai again, add 2-3 tsp ghee and shallow fry cashews till they turn light brown, add a pinch of hing/asafoetida and curry leaves
- Add this to the rice mixture when its fully cooked
- Pongal-Khara version is ready to be served