Khara pongal (Indian spiced lentils)

Khara pongal (Indian spiced lentils)


3 people made this

About this recipe: This is a classic celebration dish in south India. You can think of it as a south Indian khichdi (lentils and rice). Split yellow lentils are cooked with rice, cashews, chillies, cumin, mustard seeds, asafoetida, turmeric and coconut.


Serves: 6 

  • 4 tablespoons cooking oil
  • 12 raw cashews
  • 2 dried red chillies or crushed chillies to taste
  • 1 teaspoon cumin seed
  • 1 teaspoon mustard seed
  • 10 black peppercorns
  • 1 pinch asafoetida powder
  • 190g split yellow lentils (moong dal)
  • 185g rice
  • 35g desiccated coconut
  • 2 green chillies, chopped
  • 1/2 teaspoon ground turmeric
  • Salt to taste
  • 840ml water
  • 30g ghee (clarified butter)
  • 4 tablespoons chopped coriander leaves
  • 4 tablespoons desiccated coconut

Prep:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Heat the oil in a pressure cooker. Fry the cashews in the hot oil until golden brown; remove from oil and set aside. Fry the red chillies, cumin seed, mustard seed, peppercorns and asafoetida in the hot oil for 2 minutes. Stir the lentils into the mixture and cook another 2 minutes. Add the rice, 35g coconut, green chillies, turmeric, salt and water; stir.
  2. Close the lid of the pressure cooker and bring to 15 pounds of pressure; cook about 35 minutes. Relieve the pressure from the cooker; stir the cashews and ghee into the mixture. Garnish with coriander and 4 tablespoons desiccated coconut to serve.

Difficult ingredients

Asafoetida powder and split yellow lentils (moong dal) can be found in most supermarkets and all Indian/South Asian stores. Split yellow lentils (moong dal) can be substituted for yellow split peas.

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Reviews (1)


Super fluffy and delicious - 23 Nov 2015

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