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    Home » Recipes » Breakfast & Dinner Ideas

    Khara pongal recipe, hotel style ghee pongal

    November 14, 2017 by Raks Anand 7 Comments / Jump to Recipe

    Khara pongal made in restaurant/ hotel style with whole black pepper, cumin, green chilli, ginger and cashew nuts. Flavored with asafoetida and curry leaves. One pot pongal.

    khara-pongal
    Khara pongal | South Indian breakfast

    Khara pongal is made in rice and lentils (raw rice, yellow moong dal) for breakfast.

    Also check out my other ven pongal recipe in my website and millet pongal recipe for healthier choice.

    Jump to:
    • My notes
    • Related posts
    • Recipe card
    • Stepwise photos

    Mom makes pongal this way only from the day I know but sans turmeric. I love both ven pongal and this version of pongal made with turmeric.

    Most of the hotels serve this type of pongal. That is they cook pepper, cumin and all together with rice, dal.

    In hotels and some households, they add half oil too, which makes the pongal retain the texture and gives a unique flavor that I like.

    But usually in our family, elders call it cheap to add vanaspati or oil and shout if the one adulterate the ghee pongal with oil or vanaspati.

    Somehow I love the flavor a lot when they use oil or vanaspati and I don't see it as a prestige issue/ or being stingy with ghee.

    My notes

    In pongal, the texture is so important which I always struggle to get it right.

    I keep wondering why my pongal turn out dry instead of the moist juicy pongal.

    Then realized if dal is added more and not enough water, it turns out dry so we have to add loads of water as needed.

    The rice also plays a main role, new rice variety doesn’t require much water while aged rice will take up more water.

    So to troubleshoot, always keep a cup of boiling water ready when you open the cooker and you can easily fix a dry pongal. Don't forget to check for salt too.

    Related posts

    • Pongal gotsu
    • Tiffin sambar
    • Coconut chutney
    • Oats pongal

    Recipe card

    khara-pongal
    Print Pin
    5 from 1 vote

    Khara pongal recipe

    Khara pongal or ghee pongal made in restaurant/ hotel style with whole black pepper, cumin, green chilli, ginger and cashew nuts.
    Course Breakfast
    Cuisine Indian, South Indian
    Prep Time 10 minutes
    Cook Time 25 minutes
    Servings 4

    Equipments (Amazon Affiliate links)

    • pressure cooker
    Cup measurements

    Ingredients

    • ¾ cup Raw rice I used sona masuri
    • ¼ cup Moong dal
    • 4 cups Water refer notes
    • ¼ teaspoon Turmeric
    • Salt – As needed

    To temper

    • 2 tablespoon Ghee
    • 1 teaspoon Black pepper
    • 1 teaspoon Cumin seeds heaped
    • 1 tablespoon Ginger finely chopped
    • 2 Green chilli
    • 8 Cashew nuts
    • ⅛ teaspoon Asafoetida
    • 1 sprig Curry leaves
    Prevent your screen from going dark

    Instructions

    • Heat a pressure cooker with ghee.
      2 tablespoon Ghee
    • Pop black pepper and in low flame, add cumin, cashew nuts, green chilli, ginger, curry leaves, asafoetida in order.
      1 teaspoon Black pepper, 1 teaspoon Cumin seeds, 1 tablespoon Ginger, 2 Green chilli, 8 Cashew nuts, ⅛ teaspoon Asafoetida, 1 sprig Curry leaves
    • Roast well. Add washed rice and dal and roast for a minute.
      ¾ cup Raw rice, ¼ cup Moong dal
    • Pour water, then add salt and turmeric.
      ¼ teaspoon Turmeric, Salt – As needed, 4 cups Water
    • Bring to boil. Close the lid and pressure cook for just 1 whistle in medium flame.
    • Let the pressure release by itself and open the cooker immediately to mash it well.

    Video

    Notes

    • Keep a cup of hot water ready while you open the cooker in case you need to loosen up. But first make sure to mash the pongal when its hot.
    • You can add ghee and vanaspati or oil equally.
    • Adding ginger, cashew nuts add a good flavour along with asafoetida
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    Stepwise photos

    1. Heat a pressure cooker with ghee. Pop black pepper and in low flame, add cumin, cashew nuts, green chilli, ginger, curry leaves, asafoetida in order.

    tempering

    2. Roast well. Add washed rice and dal and roast for a minute.

    roast rice, dal

    3. Add water, salt and turmeric.

    water, salt turmeric

    4. Bring to boil. Close the lid and pressure cook for just 1 whistle in medium flame.

    pressure cook

    5. Let the pressure release by itself and open the cooker immediately to mash it well.

    open cooker, mash

    Top with more ghee topped over the pongal. Serve hot with chutney and sambar.

    khara pongal recipe
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    Reader Interactions

    Comments

    1. Subashini Natarajan

      November 14, 2017 at 10:35 am

      Thanks Raji for sharing those tips on avoiding dry pongal, as i have also faced similar issues..pongal looks so good..

      Reply
    2. sathya lakshmi

      November 16, 2017 at 3:09 am

      ����One of my favorite south Indian breakfast .V can add 2 cloves and 1 star anise also it's also gives grt taste

      Reply
    3. Thava

      November 18, 2017 at 8:15 am

      I tried this today with millet and it tasted yum..thank you for your recipe

      Reply
    4. Akshaya Sankar

      November 20, 2017 at 10:43 am

      Hi raks,
      what's the difference u think, between pongal and kharapongal as per ur recipe?

      Reply
    5. Raks Kitchen

      November 20, 2017 at 10:49 am

      I have already posted a pongal which is made by cooking rice and dal separately and then just topping it with by tempering with the spices. This version the method is different where all are done in one pot and cooked together. This is how they serve in restaurants too, so I have posted this version as restaurant style khara pongal 🙂

      Reply
    6. Niroopa

      September 11, 2019 at 11:30 am

      Mam i have a doubt can we fry moongdalfor a while and cook

      Reply
      • Raks Anand

        September 11, 2019 at 5:29 pm

        sure, it adds more flavour 🙂 (y)

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

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