Mysore Style Bele Khara Pongal

 

Savoury Rice & Moong Dal Pongal

This comforting South Indian dish is made with rice and moong dal, tempered with pepper, cumin and ginger in ghee. In many Mysore homes, this was prepared as a breakfast dish or offered as naivedyam during festivals.

🛒 Ingredients:

• 1 cup rice

• ½ cup moong dal

• 1–2 tsp whole black pepper

• 1–2 tsp cumin seeds

• 1 inch ginger (finely chopped)

• Curry leaves

• Cashews

• 2–3 tbsp ghee

• Salt

• Water

 Method:

1. Dry roast moong dal lightly until aromatic.

2. Wash rice and roasted dal together.

3. Pressure cook with sufficient water until soft and slightly mushy.

4. Add salt and mash lightly.

 Tempering:

1. Heat ghee in a pan.

2. Add:

   • Cumin seeds

   • Crushed black pepper

   • Finely chopped ginger

   • Curry leaves

   • Cashews

3. Fry until the cashews turn golden and aromatic.

4. Pour this hot tempering over the cooked rice-dal mixture.

5. Mix well and serve hot with a drizzle of ghee.

💛 Traditional Note:

This Mysore-style pongal is often served with coconut chutney or sambar and was commonly prepared as prasadam on auspicious days.