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Sihi and Khara Pongal

2 servings
10 Minutes to prepare
40 Minutes to cook

INGREDIENTS

  • 1. Khara Pongal -FOR PRESSURE COOKING:
  • 2. 1 tsp ghee / clarified butter
  • 3. ½ cup rice, rinsed
  • 4. ½ cup moong dal, rinsed
  • 5. 4 cup of water
  • 6. ½ tsp salt
  • 7. FOR TEMPERING:
  • 8. 2 tbsp ghee / clarified butter
  • 9. 1 tsp cumin/jeera
  • 10. ½ tsp pepper, crushed
  • 11. 1-inch ginger, finely chopped
  • 12. 2 chilli, slit
  • 13. 10 cashew halves
  • 14. pinch hing / asafoetida

PREPARATION

1. Khara Pongal: in a pressure cooker heat 1 tsp ghee. add ½ cup rice, ½ cup moong dal and saute for a minute or until it turns aromatic. add 4 cup water and ½ tablespoon salt. mix well. Cover and pressure cook for 4 whistles on medium flame. once the pressure settles down, open the cooker and give a good mix. In a pan heat 2 tablespoon ghee. Add 1 tablespoon cumin, ½ tablespoon pepper, 1-inch ginger, 2 chillis, 10 cashews and pinch hing.saute on low flame until cashew turns golden brown. pour the tempering over cooked rice and dal mixture.

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