Khara pongal recipe is also known as Venn pongal. It is made as part of
pongal festival food which is a harvest festival. It is also a popular
breakfast food in many south Indian kitchens.
Pongal or Sankranti is celebrated usually on 14th of January every year in India. It is a harvest festival and newly harvested moong dal - split mung bean is used.
You may find a few variations of khara pongal. Dry roasting the moong dal or not roasting is your choice. Roasting adds a little more flavor to the dal.
I make it many times without roasting and that tastes good too. The consistency of pongal is also a personal choice. But it is generally of a soft consistency.
The amount of water will depend on the type of rice and how old or new the rice is.
You may use any white rice for this pongal recipe. Basmati rice is not required.
Ingredients for tempering:
Cover and keep for about 5 minutes and then serve.
Khara pongal is ready. Serve it hot with a spoonful of ghee, as a meal by itself or with a cucumber or tomato salad and papad.
You may add more moong dal if you wish. Sometimes I add equal amount of rice and moong dal.
A mixture of milk and water can be used for added taste.
You can leave out the chili if you wish. The main flavor of khara pongal is of black pepper and cumin seeds.
Usually turmeric powder is not added but if you like, you may add 1/4 tsp for color. That does not change the taste.
If you are pressure cooking, make tempering. Add all the ingredients and cook as you cook plain steamed rice.
The moong dal does not need any extra time to cook.
If made for pongal festival, garlic is not added. At other times, you may add 2-3 chopped garlic cloves along with curry leaves.
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