Katte Pongali | Moong Dal Khichdi

Katte Pongali, also known as Moong Dal Khichdi, is a traditional South Indian dish made from rice and green gram (moong dal). It is a savory and comforting meal often prepared during festivals and special occasions. Known for its rich flavor and easy digestibility, this dish is a favorite among people of all ages. In this recipe, we will learn how to make delicious Katte Pongali with simple ingredients and straightforward steps.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 3-4

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Roast the Green Gram
• Step 2: Wash the Rice and Roasted Green Gram
• Step 3: Prepare the Tempering
• Step 4: Add Rice and Green Gram to the Cooker
• Step 5: Add Water and Cook
• Step 6: Serve the Katte Pongali

Ingredients

Pesarapappu (Green Gram, Moong Dal): 1 cup

Biyyam (Rice, Chaval): 2 cups

Jeelakarra (Cumin Seeds): 1/2 teaspoon

Miriyalu (Black Pepper): 1 teaspoon

Minapappu (Black Gram, Urad Dal): 1/2 teaspoon

Endumirapa (Dry Red Chillies): 2

Karivepaku (Curry Leaves): 2 stems
Pachimirapakayi Mukkalu (Green Chilli Slices): 6 slices
Allam (Ginger): 1-inch piece

Salt: 1 teaspoon (adjust to taste)

Neyyi (Ghee): 2 teaspoons

Procedure

Step 1: Roast the Green Gram

In a pan over medium flame, dry roast 1 cup of green gram (moong dal) for about 2 minutes, stirring continuously with a spoon to ensure even roasting. This enhances the flavor and aroma of the dal.

Step 2: Wash the Rice and Roasted Green Gram

Thoroughly wash 2 cups of rice and the roasted green gram together under running water. Drain and set aside.

Step 3: Prepare the Tempering

Heat 2 teaspoons of ghee in a 2 or 3-liter pressure cooker over medium flame. Add 1/2 teaspoon of black gram (urad dal), 1 teaspoon of black pepper, and 1/2 teaspoon of cumin seeds. Sauté until the spices release their aroma.

Immediately add 2 dry red chillies, 6 slices of green chillies, finely chopped ginger pieces, and 2 stems of curry leaves. Sauté for another minute.

Step 4: Add Rice and Green Gram to the Cooker

Add the washed rice and roasted green gram to the pressure cooker with the tempering. Stir and fry for about 2 minutes, mixing continuously to coat the rice and dal with the spices.

Step 5: Add Water and Cook

Add 6 cups of water and 1 teaspoon of salt to the mixture in the pressure cooker. Stir well to combine. Taste the water to check the salt level and adjust if necessary. Close the pressure cooker with the lid and cook on high flame.

After 3 whistles, turn off the flame and allow the pressure to release naturally.

Step 6: Serve the Katte Pongali

Once the pressure has released, open the cooker and give the pongali a gentle stir. Your hot and tasty Katte Pongali is now ready to serve. Enjoy it while it's warm!

Peanut Sauce (Palli Pachadi, Mungfali Ki Chutney) is the best accompaniment for Katte Pongali.

Note: Try Katte Pongali with Onion Raita for an alternative taste.

Katte Pongali is not just a dish but an experience of comfort and tradition. This simple yet flavorful meal is perfect for any time of the day, be it breakfast, lunch, or dinner. Serve it with peanut chutney or onion raita for an enhanced taste. Enjoy the wholesome goodness of this South Indian delicacy with your family and friends!