Khara (Spicy) Pongal with Curry

    KHARA PONGAL with GOJJU (CURRY)

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 3       Cuisine: SouthIndian

Occasion: Festival Recipe

INGREDIENTS

For Khara Pongal

Rice (new rice preferred)          150 gram's

Moong dal (split)                       150 gram's

Water (see note)                        900 ml

Turmeric powder (optional)      ½ tsp

Salt                                               to taste

Ghee                                            ½ tsp

Tempering

Ghee                                           50-60 ml

Black pepper corn's                  1½ tsp

Cumin seeds                             1 tsp

Ginger (finely chopped)           1½ tsp

Cashew (split/broken)             30 gram's

Asafetida (hing)                        ¼ tsp

For Gojju/Curry

Groundnut oil                            2 Tbsp

Mustard seeds                         ½ tsp

Curry leaves                              1 sprig

Onion (sambar onion)             75 gram's

Tomato (roughly chopped)     1 medium

Brinjal (cut into small cubes)  1 medium

Water                                         as required

Turmeric powder                      ¼ tsp

Salt                                             to taste

Tamarind pulp water                25 ml

Jaggery (powder)                     1 tsp

Gojju/curry powder                  2 tsp

Moong dal (boiled)                  100 gram's

Coriander leaves                      for garnish

Gojju/Curry Powder

Groundnut oil                            1 tsp

Channa Dal                                2 tsp

Urad Dal                                     1 tsp

Dry Red chilli                             8 no's

Fenugreek seeds                      ¼ tsp

Coriander seeds                       2 tsp

Asafetida (hing)                        ¼ tsp

METHOD

For Khara Pongal

In a bowl add Moong Dal and Rice in same proportion and wash it minimum 3-4 times and drain the water. Now in a pressure cooker add the washed Moong Dal and Rice, water, turmeric powder, salt and ghee. Pressure cook for 3 whistles in low flame or 4 whistles in medium flame and keep it aside (don't open the lid until pressure releases). 

Meanwhile in a pan low flame add ghee, when the ghee is melted and hot add black pepper corn's and let it splutter, now add cumin seeds, chopped ginger and saute till raw smell of the ginger goes, now add cashew nuts and saute till golden brown. Now add asafetida and curry leaves increase the flame to high for 10seconds and turn off the heat. Now add the tempering to the cooked rice and dal. Mix everything together, adjust the salt if required and close the lid for 15 minutes so it Set's to the right consistency.

For Gojju (curry) Powder

In a pan add oil and heat in low flame, add channa dal and saute for 2 minutes, now add urad dal and saute for 1 minute, now add dry red chillies and toast for a minute, now add fenugreek seeds and roast everything until the channa dal and urad dal starts to change it's color. When the color starts to change turn off the heat and immediately add asafetida and mix everything well and transfer to a plate. When it's cool blend into fine powder and keep it aside for further use.

For Gojju (Curry)

In a pan/kadai add oil and heat in low flame, when the oil is hot add mustard seeds and let it splutter, now add curry leaves and let it splutter, now add sambar onions and saute till light brown in color. When the onions are light brown add chopped tomatoes and saute once let it cook for 2-3 minutes. Now add chopped brinjal and fry for a minute. Add turmeric powder and water till the vegetables are submerged and cook it in medium flame for 5-7 minutes or until 60% of water is evaporated. Now add salt, tamarind pulp water. When starts to boil add jaggery and saute once. Now add 2 tsp of prepared powder and mix everything together. Now add the boiled Moong Dal and mix everything and bring it to boil in high flame. Garnish with coriander leaves and turn off the heat.

Note:

1. For New rice the proportion of water is 1:3 (eg: Moong Dal 150 gram's + Rice 150 gram's = 300 gram's so 900 ml of water). For Old rice (daily used rice) the proportion of water is 1:3.5 (eg: Moong Dal 150 gram's + Rice 150 gram's = 300 gram's so 1050 ml of water)

2. After Pressure Cook do not open the lid until the pressure releases. 

3. Add hot tempering to the cooked rice & dal when it's hot and mix well and close the lid so it Set's for minimum 15 minutes to get the right consistency.

4. If sambar onions is not available can use 1 medium sized onion cut into 8 part's.

5. Boil a cup of water and add a lemon size ball tamarind to it, squeeze it, strain it and use it.

6. Do not use the same quantity of Ghee and cashew nuts if cooking regularly (may lead to diarrhea) this is a festival recipe. Or Cook this recipe once in a month.

Video Click here