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KHARADA HUGGI / SPICY PONGAL

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HOW TO MAKE KHARADA HUGGI/ SPICY PONGAL


  Preparation time: 20 min, Cooking time: 45 min Serves: 4-5

  INGREDIENTS:

SI NO
CONTENTS
QUANTITY
1
RICE
1 CUP
2
YELLOW MOONG DAL/ SPLIT GREEN GRAM
1/2 CUP
3
GREEN CHILLI’S
5-6
4
PEPPER CORN POWDER
1 TSP
5
OIL
2 TBSP
6
GHEE
2TBSP
7
DRY COCONUT FLAKES
½ CUP
8
MUSTARD SEEDS
1 TSP
9
CHANA DAL
1 TSP
10
URAD DAL
1 TSP
11
PEANUT( OPTIONAL)
 2 TBSP
12
CURRY LEAVES
FEW
13
CILANTRO CHOPPED
¼ CUP
14
TURMERIC
1/8 TSP
15
CUMIN SEEDS
1 TSP
16
 HALVED CASHEW NUTS
1 TBSP
17
ASAFOETIDA / HING
¼ TSP
18
SALT
TO TASTE
























METHOD:

Clean and wash the rice, add roasted moong dal with 3 cups of water. (I have taken sona mussoorie) add turmeric and pressure cook upto 3 whistles on medium heat till done.
In a big kadai/open pot, heat the oil, once it is hot; add mustard seeds to splutter, then add cumin seeds, Chana dal, urad dal, fry for 30 second.Then add peanuts and cashew and fry ,add curry leaves, green chilli’s, hing, and sauté it till aromatic.
Then add 2-3 cups of water, cooked rice, dal, and salt stir continuously on medium heat to avoid lumps. 
Add reserved peanut,cashew and dry coconut flkes into rice 

Finally garnish with cilntro and reserved nuts and serve hot and spicy Huggi/pongal with chutney or tamarind curry.


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