Khara Pongal is a delicious South Indian recipe whereby rice and lentils are cooked with aromatic spices. It is the epitome of comfort food. And more often than not, one needs a well-prepared khara pongal dish as a breakfast or snack item. And here is an incredibly delicious and easy recipe for khara pongal for you. Begin by soaking and washing the equal proportions of rice and split yellow moong dal (lentils) until the water runs clear. In a large pot, dry roast the dal till it turns slightly golden to add to its nutty flavour. Then, add the rinsed rice and enough water to cook the mixture, typically a 1:3 ratio of rice to water. Add ghee or oil to another pan, and saut some mustard seeds until they crackle. Now add ginger, chopped green chilies, and curry leaves for the aromatic base. Once the mixture is aromatic, pour this tempering over the cooked rice and dal mixture, season with salt, and gently stir together. Let the khara pongal cook for just a few minutes, allowing the flavours to blend; you can also add cashews for crunch and serve it garnished with fresh coriander leaves. Such is the wholesome dish with either coconut chutney or sambar accompanying it, and together, they add to the goodness. Here's a appetizing khara pongal recipe to provide comfort and be savoured in all its fragrances and nutritious goodness. Enjoy this delectable delight any time of the day as a taste of South Indian cuisine in warming up your heart and satisfying the soul!

• 1/2 cup moong dal
• 1/2 cup rice
• 1 tsp salt
• 1/2 cup ghee
• 2 tsp pepper powder
• 1 tsp cumin seeds
• 1 inch ginger
• 2 chilli
• 2 tbsp cashews
• 1 pinch hing
• Curry leaves

• Khara Pongal is a healthy and comforting South Indian traditional dish that could be made either as a breakfast item or also a light meal. It tastes great with lots of flavours.
• Every constituent of the South Indian dish tastes scrumptious when prepared with spices and ghee. Let's get into the recipe of how to make it step by step.
• First, start by preparing your ingredients: 1/2 cup moong dal, and 1/2 cup of rice.
• Rinse both together under cold running water several times to remove excess starch and impurities. When rinsed, combine moong dal, with the rice in a big pot, using 3¾ cups of water.
• This is the ratio of water to rice and lentils that will help in getting it right concerning consistency.
• Put 1 teaspoon of salt in it, which will bring about an optimum flavour.
• Place the pot over medium heat and let it come to a boil.
• Once the mixture comes to a boil, reduce the heat to low and cover the pot.
• Simmer for about 20-25 minutes, stirring occasionally so the mixture doesn't stick to the bottom.
• The entire dal and rice should become tender and mushy-the final consistency of Khara Pongal is creamy.
• While your rice and dal simmer, tempering will be ready - a sudden burst of flavours.
• You will need to use 1/2 cup of ghee and heat it over medium flame in a pan.
• Ghee is imperative to this recipe because it gives a rich fragrance and depth of flavour to the rice.
• When the ghee is warming up, add black pepper and cumin seeds in the amount of 2 teaspoons and 1 teaspoon, respectively.
• Saut these spices for a minute until they release their fragrant oils.
• Add to the pan 1-inch chopped ginger and slit open 2 green chilies. The ginger imparts a certain warmth, whereas the green chilies bring in the subtle heat.
• Saut for a few seconds so that the ginger softens and the chilies infuse their flavours into the ghee.
• Add 2 tablespoons cashews to the pan.
• The ghee will roast the nuts, and that's going to be just yummy, and crunchy.
• You don't want them to get burnt; at golden brown, switch off.
• Hing in the pan with a few curry leaves. This way, when you add the curry leaves, there will be a distinct flavour and fresh herbal touch.
• Pour the tempering over the cooked rice and dal mixture.
• This last step is a critical component of melding the rich flavours of spices with the creamy base of Pongal. Just stir gently so that you find the tempering equally coating the dish.
• Now you may add a little bit of hot water if the Pongal is too thick.
• You want it to be a creamy, pourable consistency suitable for serving. Taste and add salt to salt, if needed.
• Khara Pongal is simply bliss when served hot.
• And that's the reason why it makes for a fantastic meal to be enjoyed both at breakfast and lunch or even dinner.
• Paired with coconut chutney, sambar, or relished on its own, all the experience of the warm, spiced Pongal and the crunch of cashew nuts along with the fragrances of the tempering is satiating.
• This recipe of Khara Pongal is a comforting recipe, both nutritionally rich due to the lentils and rice. It is a great way to appreciate the simple profound flavours of South Indian cuisine.
• With ease in preparation and wholesome ingredients, Khara Pongal will remain a darling at home.
• Relish the delicious dish and relish every comforting bite!