Vadapappu and Khara Pongal

Vadapappu is a simple Indian holiday preparation consisting of moong dal (split moong beans without shell) soaked in water overnight. It has a fresh, refreshing flavor which almost reminded me of chestnuts. I ate some of this and then used the remainder for khara pongal.

Khara pongal is a southern Indian dish. It has many incarnations and uses, and is often a breakfast food. I can understand this. As the dal and rice cook together, both disintegrate into a soft mush-like consistency. Being from the southern U.S., I was struck by the similarity of this dish to grits. In particular, the creaminess of the cooked dal gave it the texture of cheese grits, although admittedly with a kick from the Kashmiri chili powder. I had some this afternoon, and saved some for breakfast tomorrow.

Khara Pongal
adapted from here

1 cup pre-soaked moong dal
1 cup rice
2 Tbsp cashews
1 tsp cumin seeds
1/2 tsp mustard seeds
1 1/2 tsp Kashmiri chili powder
1 tsp sugar
1/2 tsp turmeric
salt to taste
2 Tbsp ghee

Heat ghee. Saute cashews and remove. Cook mustard seeds and cumin 2-3 min. Add moong dal. Cook 1 min and add rice, salt, sugar, turmeric, and 3 1/2 cups water. Bring to a boil, then lower heat. Simmer 10 min, or until water is absorbed. Stir in Kashmiri chili powder and cashews. Stir.