Khara Pongal


Khara Pongal is traditional South Indian breakfast recipe. As mentioned in my earlier post Sweet and Khara pongal is essentially made on the occasion of Makara Sankranti . On a any busy day it is also a quick saviour because it can be prepared quickly.  Here is detailed recipe of Khara Pongal.

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Khara Pongal
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. 1.Basmathi rice 1/2 cup (any variant will do except dosa/idli rice)
  2. 2.Moong dal 1 tbsp less than1/2 cup
  3. 3.Ghee 4 tbsp
  4. 4.Black pepper corns 2-3 tsp
  5. 5.Green chillies 2 small
  6. 6.Ginger 1/2 inch grated
  7. 7.Curry leaves 1 strand
  8. 8.Bay leaf 1 (optional)
  9. 9.Mustard seeds 1tsp
  10. 10.Cumin seeds 1 tsp
  11. 11.Salt
  12. 12.Cashew nuts 4-5
  1. Thoroughly Wash rice and moong daal.
  2. In a cooker heat 2 tsp of ghee, fry rice and moong daal till aromatic. This would take approx 10 minutes on a low flame.
  3. Add water and pressure cook till the rice is soft and mushy. 1 or 2 whistles extra from your regular cooking.
  4. Once the pressure subsides gently mash the rice and daal.
  5. If you like rice to be grainy then need not mash but cook rice really soft.
  6. Keep aside.
  7. In a pan, heat ghee.Add mustard seeds and let it splutter.
  8. Next add cumin seeds, grated ginger, peppercorns, curry leaves ,cashew nuts and fry till fragrant .
  9. Add rice and daal mixture, salt and half cup of water and mix well.
  10. Close the lid and let the pongal simmer for 2-4 minutes on low flame.
  11. Pongal is ready to be served.