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Khara Pongal

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Khara Pongal

  • Medium

Directions

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Ingredients :

  • ¼ 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
  • ½ cup shredded coconut
  • 2 green chile peppers
  • chopped
  • ½ teaspoon ground turmeric
  • salt to taste
  • 3 ½ cups water
  • 2 tablespoons ghee
  • ¼ cup chopped cilantro leaves
  • ¼ cup shredded coconut

Methods :

  • 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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