Stir Curry


37
Khara Pongal

Khara pongal is a south Indian traditional breakfast, lunch, or dinner delicacy. There are many varieties of pongal among which the following are the more popular:

    -Khara Pongal /Ven Pongal/ Huggi
    -Sweet Pongal or Sakkarai Pongal

Pongal is commonly served with chutney, sambar, and sweet gojju (Sauce).

Khara pongal is prepared using moong dal, rice and vegetables. It is a healthy gluten-free vegetarian dish.

Moong dal (Green gram split) is a good source of proteins and fiber. Moong dal is light compared to other Dals or Lentils. Rice is vegan and gluten free.  

Carrot, Beans, and Green Peas are good sources of vitamins, and minerals with many health benefits.

Turmeric and Ginger are very common ingredients in the ancient Ayurveda medicines which originated in India. Turmeric is one of the most common spices used in Indian cooking and is well known for its anti-inflammatory and anti-microbial properties. Ginger has anti-inflammatory and anti-microbial properties and aids in digestion and helps to ease sore muscles and arthritis pain. Pepper powder is high in antioxidants and has anti-inflammatory properties.

Khara pongal is served hot and goes very well during fall and winter seasons.


Appliances needed:   Pressure Cooker

Video

Khara Pongal Recipe

Preparation Time:
15 minutes
Cook Time:
20 minutes
Total:
35 minutes
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total: 35 minutes

Author: Veena

Ingredients:

  1.     Moong Dal - 1 cup
  2.     Sona Masoori Rice - 2 cup
  3.     Carrot - 1 or 2 nos.
  4.     Beans - 10 -12 Nos.
  5.     Green peas -1/2 cup
  6.     Ginger - 1 or 2 Inches.
  7.     Green chilies - 1 or 2 Nos. ( optional)
  8.     Water - 10-12 cups

Seasoning :

  1.     Red chilies - 1 No.
  2.     Mustard seeds - 3/4 Tsp.
  3.     Cumin seeds - 1Tsp.
  4.     Urad Dal - 1 Tsp.
  5.     Chana Dal - 1 Tsp.
  6.     Turmeric Powder - 1/2 Tsp.
  7.     Pepper Powder - 1/2 Tsp.
  8.     Whole pepper seeds - 1/2 tsp (optional)
  9.     Curry leaves - 8 to 10 leaves
  10.     Ghee or Clarified Butter/ oil - 1 or 2 Tsp.
  11.     Cashews - 1 Tsp

Instructions :

  1. Dry roast the Moong Dal in a pan.
  2. Wash sona masoori rice and roasted moong dal in water 3-4 times.
  3. Wash the vegetables thoroughly.
  4. Chop the carrots and green beans into small pieces.
  5. Finely chop the ginger.
  6. Slit the green chilies.
  7. Heat the pressure cooker after adding ghee (clarified butter)/oil.
  8. Add mustard seeds, cumin seeds, urad dal, chana dal, red chili, and curry leaves to the pressure cooker.
  9. Add chopped ginger and slit green chillies when mustard seeds start making crackling sound.
  10. Add chopped carrot, green beans, green peas and fry for a few minutes.
  11. Now add the washed moong dal, and sona masoori rice to the pressure cooker.
  12. Add 10-12 cups of water.
  13. Add turmeric powder, salt, pepper powder, and mix well.
  14. Close the pressure cooker with a lid.
  15. Allow it to cook until 2 - 3 whistles.
  16. Pongal is ready once pressure is released.
  17. Garnish with fried cashews.
  18. Pongal can be now be served with chutney, sweet gojju, or sambar.

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Veena

Hello and welcome to StirCurry

I am Veena, a food blogger with a penchant for cooking tasty vegetarian delicacies. In this website, you can find some popular and healthy vegetarian dishes. Please like, share and subscribe for new recipes.

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