Khara Pongal (KHICHDI), Celebrate Pongal with an Authentic, Soulful, Comfort Khichdi in every bite

The name "Khara" translates to spicy in Kannada, though the dish is mildly spiced, distinguishing it from its sweet counterpart, Sakkarai Pongal. The primary flavours come from a tempering of black pepper, cumin seeds, ginger, curry leaves, and asafoetida, often fried in generous amounts of ghee. The main ingredients are rice and yellow moong dal, which are cooked together until soft and mushy. It is widely enjoyed across South India and is also a common offering in temples. It is a comforting dish, often served for breakfast and prepared during the Pongal Harvest Festival.

Ingredients -
Gobindobhog Rice - 100 gram
Moong dal - 100 gram
Green Peas - 100 grams
Ghee - 50 ml
Jeera - 1 tsp
Pepper - 1/2 tsp
White Till - 2 tsp
Ginger - 1"
Green chilli - 4
Curry leaves - a few
Corriander leaves - a few
Rock Salt - 1 tsp
Turmeric - 3/4 tsp
Mustard seeds - 1/2 tsp
Hing crystal - 6 particles
Water - 1.5 ltr
Milk - 100 ml

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