Pongal/Huggi is one of the healthiest foods from south indian kitchen. It is the Perfect blend of carbohydrates, proteins, and all important nutrients. Moong dal or split green gram dal is highly nutritious and easily digestible legume. Khara pongal is a one pot healthy dish can be prepared for breakfast, lunch or for dinner. Here is the recipe of khara Pongal with Avarekalu. Adding this papdi lilva enhances the taste of the pongal. If you are not a fan of this beans you can skip.
Pongal goes well with Chutney and Menthya hittu Gojju
Step by step instructions with pictures to how to make Khara Pongal recipe with avarekalu /field beans /surti papdi Lilva .
- 1 cup rice
- ½ cup moong dal
- 2 to 3 green chillies slice or chop
- 1/2 cup avarekalu/lilva beans fresh or frozen
- ¼ to ½ tsp grated ginger
- 7 to 8 curry leaves
- ⅛ tsp turmeric powder
- 5 to 6 cups water
- 1½ tsp salt
- ¼ cup grated coconut
- For seasoning:
- 2 to 3 tbsp ghee
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ½ tsp crushed black pepper
- 6 to 8 cashews
Khara Pongal | Avarekalu Pongal Recipe
- Avarekalu / surti papdi lilva
- Wash and pressure cook the rice and dal along with avare kaalu, turmeric powder, curry leaves, grated ginger, green chillies, and 4½ cups of water on medium heat (2 whistles).
- Heat a ghee/oil in a pan, once it is hot enough add mustard seeds, once the mustard seeds pop, add cumin seeds, crushed pepper, and cashews. Fry it until the cashews turn light brown, turn off the heat and add curry leaves Mix it.
- Pour this seasoning to the cooked dal and rice mix along with salt, Mix it.
- Add grated coconut, another cup of water,
- add a tbsp ghee and mix it well, allow it to boil for a minute.
- Turn off the heat and eat the hot pongal with chutney, gojju, raytha….
Add more water if you feel the pongal is very thick.