INGREDIENTS
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