Chilli and Lentil Curry

Chilli and Lentil Curry


2 people made this

This classic south Indian lentil dish known as 'Khara Pongal' combines dried red chillies and fresh green chillies with coconut and cashews.


Serves: 6 

  • 1/4 cup cooking oil
  • 12 cashews
  • 2 dried red chillies
  • 1 teaspoon cumin seed
  • 1 teaspoon mustard seed
  • 10 black peppercorns
  • 1 pinch asafoetida powder (optional)
  • 1 cup split yellow lentils (moong dal)
  • 1 cup (155g) rice
  • 1/2 cup grated coconut (fresh if available)
  • 2 green chillies, diced
  • 1/2 teaspoon ground turmeric
  • 1 pinch salt, to taste
  • 3 1/2 cups (500ml) water
  • 2 tablespoons ghee
  • 1/4 cup diced coriander leaves
  • 1/4 cup grated coconut (fresh if available)

Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Heat the oil in a pressure cooker. Fry the cashews in the hot oil until golden brown; remove from oil and set aside.
  2. Cook the red chillies, cumin seed, mustard seed, peppercorns and asafoetida (optional) in the hot oil for 2 minutes.
  3. Stir the lentils into the mixture and cook another 2 minutes. Add the rice, 1/2 cup coconut, green chillies, turmeric, salt and water; stir.
  4. Close the lid of the pressure cooker and bring to 15 pounds of pressure; cook about 35 minutes.
  5. Relieve the pressure from the cooker. Stir the cashews and ghee into the mixture. Garnish with the coriander and 1/4 cup grated coconut to serve.

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