Ghee Pongal made of raw rice, Moong Dal, Cashew Nuts, and a load of Ghee is a popular South Indian breakfast recipe. It provides the much-needed energy to kick off the day and is a highly preferred breakfast recipe. Ghee Pongal is also known as Khara Pongal or Venn Pongal. Raw rice can be substituted with millets. Preparation Time is 10 minutes, Cooking Time is 20 minutes and the number of Serving is 4. The detailed how-to prepare is given below:
Ingredients:
Raw Rice – 1 Cup Moong Dal – ½ Cup Water – 4 Cups Ghee – 1 tsp Ginger (finely chopped) – ½ inch Asafoetida – 1 pinch Salt – To Taste
Tempering Ingredients:
Ghee – 5 tbsp Black Peppercorns – 2 tsp Cumin Seeds – 2 tsp Curry Leaves – 10 nos Asafoetida – 2 pinch Cashew – 15 nos
Method of Preparation:
1. In a pan, dry roast the Moong Dal until it turns Golden Brown and leave an aroma.
2. Wash the rice and Moong Dal together, drain and keep aside.
3. Heat a pan, add 2 tbsp of Ghee, add the peppercorns and allow it to splutter.
4. Add the asafoetida, curry leaves and cashews.
5. Add the cumin seeds once the cashew turns golden brown and remove from the heat. Set this aside.
6. In a pressure cooker, add 1 tsp of ghee and saute the ginger and asafoetida.
7. Add 4 cups of water, bring water to a boil. Add salt to taste.
8. Add the drained rice and dal.
9. Pressure Cook for 4 whistles.
10. Once the pressure settles, open the pressure cooker, add the tempering ingredients, 2 tbsp of ghee and mix well. The rice and Dal have to be in a mashed consistency. Keep mixing until the rice and dal are mashed.
The kara pongal is ready to be served along with Coconut Chutney or Moong Dal Plain Sambar or Onion Raitha.
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