Khara Pongal (Rice and Mung Bean Porridge)

Khara Pongal (Rice and Mung Bean Porridge), prepared with white rice, moong dhal, water.

Loading kitchen…

Method

6 clear steps

1
Rinse the rice and moong dal. Put them in a saucepan with the listed 3 cups water and turmeric. Bring to a boil, then simmer gently, covered, until both are completely soft and mushy. Stir occasionally and add a little water if needed to prevent scorching.
2
Heat a little ghee in a large pan and brown the cashew nuts. Remove them from the pan.
3
Add the rest of the ghee and the oil and heat.
4
Throw in all of the spices, starting with the mustard seed and finishing with the cashew nuts.
5
Mix in the rice and dhal, warming through. If it is too thick, add a little water.
6
Add salt and extra ghee to taste. You can also add some grated coconut at the end.

Tips, changes and questions from people who cooked this recipe.

India

Khara Pongal (Rice and Mung Bean Porridge), prepared with white rice, moong dhal, water.

Loading kitchen…

6 clear steps

1
Rinse the rice and moong dal. Put them in a saucepan with the listed 3 cups water and turmeric. Bring to a boil, then simmer gently, covered, until both are completely soft and mushy. Stir occasionally and add a little water if needed to prevent scorching.
2
Heat a little ghee in a large pan and brown the cashew nuts. Remove them from the pan.
3
Add the rest of the ghee and the oil and heat.
4
Throw in all of the spices, starting with the mustard seed and finishing with the cashew nuts.
5
Mix in the rice and dhal, warming through. If it is too thick, add a little water.
6
Add salt and extra ghee to taste. You can also add some grated coconut at the end.