Rice & grains · India

Khara Pongal (Rice and Mung Bean Porridge)

Name: Khara Pongal (Rice and Mung Bean Porridge)
Total time: 40 min
Yield: 6–8
Cuisine: India
Ingredients: ½ cup white rice; ½ cup moong dhal; 3 cups water; ½ tablespoon turmeric powder; ¼ cup chopped cashew nuts; 10 curry leaves; 1 tablespoon coarsely-ground black pepper; 1 tablespoon cumin seeds; 2 green chillies, split lengthwise; 1 tablespoon oil; 1 tablespoon ghee (or substitute butter); ½ tablespoon mustard seed; Salt to taste

Khara pongal is a savoury porridge-like dish that is traditionally prepared in South India for the Makar Sankranti festival that heralds the arrival of summer. The sweet pongal variety differs only in the spices added, and the two are often cooked together from the same batch of rice and dhal.

Published October 16, 2026

EST. TOTAL TIME40 min

DIFFICULTYMedium

SERVES6–8

Time and difficulty are editorial estimates; allow extra time for your equipment and experience.

Jump to recipe ↓

What you’ll need

Tap an ingredient as you get it ready.

Let’s make it

Step 1

Cook the rice and dhal together with turmeric powder in a pot or pressure cooker until mushy.

Step 2

Heat a little ghee in a large pan and brown the cashew nuts. Remove them from the pan.

Step 3

Add the rest of the ghee and the oil and heat.

Step 4

Throw in all of the spices, starting with the mustard seed and finishing with the cashew nuts.

Step 5

Mix in the rice and dhal, warming through. If it is too thick, add a little water.

Step 6

Add salt and extra ghee to taste. You can also add some grated coconut at the end.

Khara Pongal (Rice and Mung Bean Porridge)

What you’ll need

Let’s make it

More to savor

Papadam (Black Gram Flatbread)

Potato and Cauliflower Curry (Aloo Gobi)

Idli: The Soft, Steamed Start to a South Indian Morning

Congee: The Rice Porridge That Makes Room for a Meal