South Indian lentil rice dish
Dry roast ½ cup moong dal on a low to medium flame till aromatic.
Add ½ cup rice to the same pot. Wash them very well.
Pour 3 ¼ cups water & add ½ tsp salt.
Cook on a medium flame for 2 to 3 whistles.
Heat 2 to 3 tablespoons ghee. Fry cashew nuts until crunchy and golden.
Add ½ tsp cumin seeds. ½ tsp crushed pepper corn, a sprig curry leaves, 1 inch ginger. Fry them till aromatic
Add 1/8 tsp hing. Pour this to the cooked rice and dal.
Serve khara pongal with coconut chutney or pickle.