Khara Pongal (Rice and Lentil Porridge)
Khara pongal is a savoury rice and lentil porridge cooked in South India for the Makar Sankranti festival. The rice and moong dhal are simmered until soft, then joined by a sizzling mix of mustard seed, cumin, curry leaves, black pepper and green chilli fried in ghee. Cashews browned first add a crunch against the mush. The sweet pongal differs only in its flavourings, so both can come from one batch.
Instructions
Put the rice, moong dhal, water and turmeric in a pot or pressure cooker. Cook until the rice and lentils have broken down into a soft, mushy porridge.
Heat a little of the ghee in a large pan and fry the chopped cashews until they turn golden brown. Lift them out of the pan and set them aside.
Add the rest of the ghee and the oil to the pan and let them heat up.
Add the spices, starting with the mustard seed and ending with the cashews. The spices include the curry leaves, black pepper, cumin seeds and split green chillies.
Stir the cooked rice and dhal into the pan and warm it through. If the porridge is too thick, loosen it with a little water.
Season with salt and a little extra ghee to taste. Grated coconut can be stirred in at the end if you like.
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