Thinai|foxtail millet 1/2 cup Moong dal 1/4 cup Jeera | Cumin 1 tsp Whole pepper 1/2 tsp Turmeric powder A pinch Ginger a small piece Cashew nuts 5-6 Curry leaves few Oil 1 and 1/2 tsp Ghee 1 and 1/2 tsp Salt to taste Curry leaves few
Add thinai and moong dal in a vessel and wash it twice.
Add it to the pressure cooker and add 2 cups of water to this. Add a pinch of turmeric powder to this. Pressure cook for 3-4 whistles.
In a mixer add ginger, cumin, pepper curry leaves and pulse it coarsely.
In a pan add ghee and oil and add the cashew nuts, after 5 seconds add the coarsely ground pepper jeera mix.
Add salt to the pongal and add the cashew mixture. Mix well, if you feel it is thick add 1/4 cup of hot water to this.
Khara pongal is ready to serve. Serve hot with coconut chutney or tiffin sambar.
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