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.
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.

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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Pin it for laterFor 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.

Pongal – Rice & Lentil Combination

In Sankranti usually, a combination of til/sesame and jaggery is consumed with kite flying. In Lohri, it all related to bhangra/giddha, bonfire and revri/popcorn. In Pongal, we make a recipe with the same name as Pongal or Khara Pongal. This is a savory Pongal recipe.

Course Breakfast, Main Course
Cuisine Indian
Keyword khara pongal, makar sankranti recipe, Makarsankranti Recipe, pongal, van pongal
Prep Time 10 minutes
Cook Time 15 minutes
Soaking Time 30 minutes
Total Time 25 minutes
Servings 3 Serving
Author code2cook

Ingredients

  • 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

Instructions

  1. Soak dal and rice for half an hour.

  2. 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. Add 2.5 cup of water and cover it with the lid.

  6. If you want more watery than add more water accordingly.

  7. Once it is completely cooked garnish it with chopped coriander leaves & lemon juice and serve hot with pickle or curd.

4 thoughts on “Pongal – Rice & Lentil Combination”

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