Khara Huggi recipe: Deliciously spiced South Indian Pongal

Ingredients for Khara huggi or Pongal

• 180 g basmati rice, preferably Dehraduni, or jasmine rice

• 70 g moong dal or red lentils

• 1 g turmeric powder

• 60 g ghee or unsalted butter

• 5 g peeled, grated fresh ginger

• 30 g cashews, broken into large pieces

• 5 g cumin seeds or ground cumin

• 3 g whole black peppercorns or freshly ground black pepper

• 7 g salt

• 20 g dried unsweetened shredded coconut

• big pinch asafetida (hing) powder

How to make Khara huggi or Pongal

1. Wash the rice in several changes of water until the water runs clear. Soak the rice in water, generously covered, for at least 30 minutes. (This step is optional but results in softer, more evenly cooked rice.) Drain thoroughly using a fine-mesh sieve.

2. In a soup pot, dry-roast and stir the lentils continuously over medium heat for 2–3 minutes until they are golden brown and release a nutty aroma. (This step is optional but reduces the stickiness of the dal.) Thoroughly wash the lentils using a fine-mesh colander. Return the lentils to the pot, add the rice, and pour in 875 ml of water. Bring to a boil, skimming off any foam that forms on the surface. Stir in the turmeric powder, 2 tablespoons of ghee, and the ginger.

3. While the rice and lentils are cooking, heat ½ teaspoon of ghee in a tempering pot or small pan over medium heat. Add the cashews, stirring them until fragrant and golden brown, which should take a few minutes. Transfer the cashews to a bowl lined with a paper towel to cool. If using cumin seeds and peppercorns, roughly crush them in a mortar with a pestle and set aside.

4. When the rice and lentil mixture is cooked, stir in the salt, coconut, and fried cashews, reserving some cashews for garnish.

5. In the tempering pot or small pan, heat the remaining 2 tablespoons of ghee over medium heat. Once melted, add the crushed black peppercorns, cumin seeds, and asafetida. Fry for a few seconds until fragrant, then turn off the heat.

6. Immediately pour the spiced ghee over the rice mixture. To ensure all of the spiced ghee is used, add a spoonful of the rice mixture back into the tempering pot, stir, and then spoon it back into the rest of the dish. Taste for salt and adjust as needed.

7. Garnish with the reserved cashews and serve hot.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.