Khara Pongal
Ingredients
- 2 cups rice
- water as needed
- Black pepper, 1 teaspoon
- add salt as needed
- A half-teaspoon of mustard seeds
- 2 tablespoons of ghee
- one-half cup of roasted peanuts
- Moong dal, 1 cup
- 1/2 tsp. of turmeric
- 1 handful of curry leaves
- 1 teaspoon of cumin seeds
- 5 green chili
- Chopped cashews, half a cup
Instructions
- Cook the dal and rice together with turmeric powder in a pressure cooker until mushy.
- The cashew nuts should be fried in a little ghee until they turn golden brown. Keep them aside.
- Add all the spices to the pan while the remaining ghee is heating. Sauté for a minute after adding cashew nuts and roasted peanuts.
- Combine the dal with the rice. If necessary, add a little water. To taste, add a little extra ghee and salt. Good cooking and hot serving!
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