Khara pongal

Ingredients

Rice(akki)—1 cup

Moong dhal ( hesaru belle )—1/2 cup

Pure ghee - 4 to 5 tablespoon 

Jeera (cumin seeds//jeerige)—1 tablespoon 

Jeera(cumin)black  pepper powder( jeerige menasu kaalu pudi) —2 tablespoon 

 Green chilli—1 

Ginger( shunti// adarak) — small piece.

Curry leaves( karibevu//kadipatta) —few 

Coriander leaves( kothambari soppu)— 2 tablespoon 

Cashew nuts ( Godambi )— 1/2 cup

Grated dry coconut  ( copra or kobbari )—2 tablespoon 

Salt to taste.

Asafoetida( hing//ingu)—1 teaspoon 

Turmeric powder (  arisina// haldi  )—1/2 teaspoon 

Method 

Wash rice and moong dhal thrice in water drain water.

Take 1 tablespoon of ghee in a pressure cooker,heat in medium flame add cashew nuts  ,sauté till brown.

And remove and keep aside for garnishing.

Add  one more tablespoon of ghee add jeera,jeera pepper powder,ginger grated,green chilli,curry leaves,asafoetida,keep sautéing  on medium heat.

Then add washed rice and dhal sauté for 2 more  minutes.

Further add 5 cups of water ,add salt,kobbari,mix well.

Cover and pressure cook for 3 whistles on medium flame.

Once the pressure reduces ,open the cooker and give a good mix adding more water to adjust consistency.

Sprinkle coriander leaves  and mix well.

 Garnish with cashew nuts adding rest of the ghee 

Serve hot .