Pongal – Rice & Lentil Combination

In Sankranti usually, a combination of til or sesame and jaggery is consumed with kite flying. Lohri is all related to bhangra/giddha, bonfire and revri/popcorn. For Pongal we make a recipe Khara Pongal also known as Van Pongal.

Yellow lentil cooked with rice and a few spices taste amazing and good for the stomach. In north India, we call it khichdi but in Bangalore, I got to know it as Khara Pongal. The only difference is mustard seeds & curry leaves. Rest ingredients are same as we make khichdi.

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If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

One more point always use ghee while serving, it tastes heavenly with ghee. Ingredients are not very specific, I have made this final list after trying many combinations. And this is what I like to make. Let see how to make Khara Pongal.

Van Pongal | Khara Pongal

Ingredients                                                    3 Serving

3/4 Cup moong dal
3/4 Cup rice
7-10 Pepper Corns- crushed lightly
3/4 Tsp mustard seeds
3-5 Green chilies slit into halves
2 Tsp Lemon juice
1 Tsp turmeric powder
1 Tsp fresh ginger paste
10-12 Curry leaves
1 Tsp of cumin seeds
2 Tbsp of Ghee
Salt as per taste
Chopped coriander leaves for garnishing

Method

1. First of all soak dal and rice for half an hour.
2. Now heat ghee in a pan and add cumin seeds & mustard seeds.
3. When they start crackling add slit green chilies, curry leaves, crushed peppercorns & ginger paste.
4. Fry for a minute and then add turmeric powder & salt.
5. To this add soaked dal and rice and stir it for a minute. Finally, add 2.5 cups of water and cover it with the lid.
6. If you want more watery than add more water accordingly.
7. Pressure cook it for 1 whistle and switch off the flame. Garnish it with chopped coriander leaves & lemon juice and serve hot with pickle or curd.

Note

1. Adding green chilies gives it a nice flavor. Avoid for kids.
2. Ghee gives an aroma and tastes great. Cook in oil if any restriction using ghee.

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