Khara Pongal

Ingredients

• 1/4 cup cooking oil
• 12 cashews
• 2 dried red chile peppers
• 1 teaspoon cumin seed
• 1 teaspoon mustard seed
• 10 black peppercorns
• 1 pinch asafoetida powder
• 1 cup split yellow lentils (moong dal)
• 1 cup rice
• 1/2 cup shredded coconut
• 2 green chile peppers, chopped
• 1/2 teaspoon ground turmeric
• Salt to taste
• 3 1/2 cups water
• 2 tablespoons ghee
• 1/4 cup chopped cilantro leaves
• 1/4 cup shredded coconut

Directions

Heat the oil in a pressure cooker. Fry the cashews in the hot oil until golden brown; remove from oil and set aside. Cook the red chile peppers, 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, 1/2 cup coconut, green chile peppers, turmeric, salt, and water; stir.

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 the cilantro and 1/4 cup shredded coconut to serve.