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    Home » Rice Variety » Pongal – Rice & Lentil Combination

    Pongal - Rice & Lentil Combination

    Published: Jan 10, 2018 · Modified: Jul 25, 2018 by Bhawana ·

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    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

    ¾ Cup moong dal
    ¾ Cup rice
    7-10 Pepper Corns- crushed lightly
    ¾ teaspoon mustard seeds
    3-5 Green chilies slit into halves
    2 teaspoon Lemon juice
    1 teaspoon turmeric powder
    1 teaspoon fresh ginger paste
    10-12 Curry leaves
    1 teaspoon of cumin seeds
    2 tablespoon 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.

    if you liked this recipe, Do not forget to rate us at the end of the post. If you are on social media do find me there  Facebook | Google+ | Instagram | Twitter | Pinterest for such easy recipes.

    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.

    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. Today I am sharing this savory recipe with you all.

    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.
    No ratings yet
    Print Pin Rate
    Course: Breakfast, Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Soaking Time: 30 minutes
    Total Time: 25 minutes
    Servings: 3 Serving
    Calories:
    Author: Bhawana

    Ingredients

    • ¾ cup moong dal
    • ¾ Cup rice
    • 7-10 Pepper Corns- crushed lightly
    • ¾ teaspoon mustard seeds
    • 3-5 Green chilies slit into halves
    • 2 teaspoon Lemon juice
    • 1 teaspoon turmeric powder
    • 1 teaspoon fresh ginger paste
    • 10-12 Curry leaves
    • 1 teaspoon of cumin seeds
    • 2 tablespoon of Ghee
    • Salt as per taste
    • Chopped coriander leaves for garnishing

    Instructions

    • Soak dal and rice for half an hour.
    • Heat ghee in a pan and add cumin seeds & mustard seeds.
    • When they start crackling add slit green chilies, curry leaves, crushed peppercorns & ginger paste.
    • Fry for a minute and then add turmeric powder & salt.
    • 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.
    • If you want more watery than add more water accordingly.
    • Once it is completely cooked garnish it with chopped coriander leaves & lemon juice and serve hot with pickle or curd.

    Nutrition

    Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
    Tried this Recipe? Pin it for Later!Mention @Code2Cook2017 or tag #Code2Cook!
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    Comments

    1. Soma Mukherjee

      January 10, 2018 at 6:17 pm

      Lovely recipe had this only when I had breakfast out would try your recipe soon..

      Reply
      • code2cook

        January 11, 2018 at 10:23 am

        this is out food now when we are down with cold. peppercorn taste awesome in this.

        Reply
    2. Shibani Hota

      January 10, 2018 at 5:21 pm

      absolutely yummy pongal

      Reply
      • code2cook

        January 11, 2018 at 10:20 am

        thanks dear

        Reply

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    Hi, Bhawana Singh! Code2Cook is all about Vegetarian, Vegan, recipes which are tasty and easy to make. All recipes are given clear instructions with step by step photos.

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