Meal Prep · South Indian
Khara Pongal
A comforting and savory South Indian breakfast or light meal, perfect for any time of day.
Ingredients
Tap to check offMethod
Step-by-step- Wash and soak rice and moong dal together for 15-20 minutes, then drain.
- In a pressure cooker, add the soaked rice and dal with 4 cups of water, 1 tsp ghee, and salt to taste. Pressure cook for 4-5 whistles on medium flame.
- Once the pressure releases naturally, open the cooker and mash the pongal lightly with a ladle. Add a little hot water if it’s too thick, ensuring a creamy consistency.
- For tempering, heat 2 tbsp ghee in a small pan. Add cumin seeds, black peppercorns, and cashews (if using). Sauté until cashews turn golden.
- Add grated ginger, green chilies, curry leaves, and asafoetida. Sauté for a minute until aromatic.
- Pour the tempering over the mashed pongal in the cooker. Mix well. Garnish with fresh coriander leaves and serve hot with sambar and coconut chutney.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 9 g |
| Carbohydrates | 55 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store in an airtight container. Allow to cool completely before refrigerating.
Freezer Up to 1 month
Freeze in individual portions in airtight, freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
To reheat, add a splash of hot water or milk to restore consistency. Heat gently on the stovetop or in the microwave until warmed through, stirring occasionally.
Chef’s Corner
- For a richer flavor, lightly roast the moong dal in a dry pan until aromatic before washing and cooking.
- Adjust the consistency by adding more hot water while mashing, depending on your preference for a thicker or runnier pongal.
- Don’t skimp on the ghee in the tempering; it adds a wonderful aroma and authentic taste.
- For a healthier version, reduce the amount of ghee and cashews, or add finely chopped vegetables like carrots or peas during pressure cooking.
