Tomato Khara Pongal - Easy One Pot South Indian Breakfast

Steps

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1. 1
   Dry roast the moong dal over low heat until it turns light golden and fragrant, which gives a nutty aroma. Transfer to a bowl and set aside.
   ▶ ≈0:13
2. 2
   Add the rice to the roasted moong dal and mix well — no need to soak the rice or lentils beforehand.
   ▶ ≈0:37
3. 3
   Blend the tomatoes into a smooth puree and set aside.
   ▶ ≈0:45
4. 4
   Heat ghee in a pressure cooker, add the tomato puree, and cook until it thickens and the oil begins to separate at the edges.
   ▶ ≈0:52
5. 5
   Add the rinsed lentils and rice along with salt, and cook for about two minutes to let the flavors soak in.
   ▶ ≈1:06
6. 6
   Add water, close the lid, and pressure cook on medium heat for four whistles.
   ▶ ≈1:14
7. 7
   After the pressure releases naturally, adjust the consistency with hot water as needed (avoid cold water, as it affects texture and taste). Mix well until soft and creamy, then set aside.
   ▶ ≈1:22
8. 8
   In a separate pan, heat ghee and add cashews, cumin seeds, black pepper, ginger, and green chillies. Sauté until the cashews turn golden brown.
   ▶ ≈1:36
9. 9
   Add the dried red chilli, asafoetida, and curry leaves, and let the tempering sizzle and release its aroma.
   ▶ ≈1:49
10. 10
    Pour the hot tempering over the cooked pongal and mix gently. Serve warm with coconut chutney or pickle for the best flavor.
    ▶ ≈1:55