Rice and lentil porridge/ kara pongal

8 servings
20 min
15 min


Number of serving: 8


Broken rice : 1 cup

Moong Dal : 1 cup

Pepper coarsely crushed : 1 Tbsp

Salt : 2 tsp

Green chillies : 4 chopped fine

Fresh ginger scraped and cut fine : 1 inch

For seasoning:

Jeera (cumin seeds) : 2 Tbsp

Fresh Ghee : 1/2 cup

cashew-nuts : 10 numbers

Curry leaves (Karibeva) : 10 to 15


  • Wash and soak rice and dal in a vessel 6 cups of water for 15 minutes. To this add chopped ginger and green chillies. Add half of pepper and 1 tsp of jeera and salt and mix well. Keep the vessel covered in a cooker and cook for three whistles or 10 minutes on sim fire.When done and the cooker is cooled down remove the vessel out and stir the cooked contents. Add hot water if necessary and adjust salt if necessary.The cooked dal and rice should be more on fluid side as it absorbs the water and becomes tough when cool.The spoon should move freely when mixing. Finally season with ghee, jeera,pepper,cashewnuts and karbev leaves and serve hot with tomato chutney or onion chutney.




Yummy and so like to eat this.

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