Chilli and Lentil Curry

    50 minutes

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

    2 people made this

    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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    Reviews in English (4)


    very good tasty recipe.I make this dish very often as a single meal dish served with roasted papad and curd. Chhaya[cstopre]  -  30 Oct 2009  (Review from Allrecipes USA and Canada)


    it is very good and healthy.  -  07 Jan 2014  (Review from Allrecipes USA and Canada)


    Super fluffy and delicious  -  23 Nov 2015  (Review from Allrecipes UK & Ireland)

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