Khara Pongal
Servings - 2 - 3
INGREDIENTS

Split mung beans - 200 grams
Rice - 200 grams
Water - 1500 milliliters, divided
Salt - 1 teaspoon
Ghee - 35 milliliters
Cumin - 1 teaspoon
Ginger - 1 1/2 teaspoons
Green chili - 1 teaspoon
Curry leaves - 5 - 6
Asafoetida - 1/4 teaspoon
Cashews - 10 grams
Turmeric - 1/4 teaspoon
Salt - 1/2 teaspoon
Crushed black pepper - 1/2 teaspoon
Ghee - 1 teaspoon
PREPARATION
1. Take a pan, add 200 grams split mung beans and dry roast them for 5 - 7 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat and transfer this into a bowl, add 200 grams rice, 500 milliliters water and wash it properly.
3. Transfer them into a pressure cooker, add 1 litre water, 1 teaspoon salt and mix it well.
4. Cover it with lid and cook until you hear 3 whistles.
5. Open the lid and remove it from heat.
6. Heat 35 milliliters ghee in a skillet, add 1 teaspoon cumin, 1 1/2 teaspoons ginger, 1 teaspoon green chili, 5 - 6 curry leaves, 1/4 teaspoon asafoetida, 10 grams cashews and stir 2 - 3 minutes on medium heat.
7. Add 1/4 teaspoon turmeric, 1/2 teaspoon salt, 1/2 teaspoon crushed black pepper and stir again.
8. Then, add the cooked rice and lentil and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1 teaspoon ghee and mix it well.
11. Remove it from heat.
12. Serve.
Sweet Pongal
Servings - 2 - 3
INGREDIENTS
Rice - 105 grams
Split mung beans - 60 grams
Water - 100 milliliters
Jaggery - 170 grams
Water - 560 milliliters, divided
Ghee - 4 tablespoons, divided
Raisins - 2 tablespoons
Cashew - 20 grams
Clove - 1 pod
Cardamom powder - 1/4 teaspoon
PREPARATION
1. In a bowl, add 105 grams rice, 60 grams split mung beans, 100 milliliters water and soak for 15 minutes.
2. Take a pan, add 170 grams jaggery, 60 milliliters water and stir until the jaggery is fully dissolved.
3. Strain it into a jug and keep aside.
4. Take pot, add the soaked split mung beans and rice in it.
5. Add 500 milliliters water and mix it well.
6. Cover it with lid and cook till you hear 4 - 5 whistles.
7. Add 2 tablespoons ghee, the jaggery water and mix it well.
8. Heat 2 tablespoons ghee in a pan, add 2 tablespoons raisins, 20 grams cashew, 1 pod clove and roast for 2 - 3 minutes or till it turns golden brown in color.
9. Transfer this mixture into the rice mixture and mix it well.
10. Add 1/4 teaspoon cardamom powder and mix it well.
11. Serve.
