Avalakki (Poha) Khara Pongal
All Ingredients - Main Ingredients
- Gatti Avalakki (Thick Poha) 1 cup
- Moong dal 1 cup
- Water 4 cups
- Turmeric powder 1/4 teaspoon
- Cumin (Jeera) 1/2 teaspoon
- Cooking oil 2-3 tablespoons
- Mustard seeds 1/2 teaspoon
- Cumin (Jeera) 1 teaspoon
- Black pepper seeds 1/2 teaspoon
- Cashew nuts 5-6 pieces
- Green chillies 3-4 (slit)
- Curry leaves a few sprigs
- Grated ginger 1 teaspoon
- Hing powder (Asafoetida) 1/4 teaspoon
- Coriander leaves 2 tablespoons (chopped)
- Salt 1 teaspoon (or to taste)
- Ghee 2-3 tablespoons
Don't have an ingredient? Try these swaps
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Soak Poha
Take 1 cup of thick poha (Gatti Avalakki) in a bowl. Add enough water to cover the poha and let it soak for until it softens.
Step 2: Prepare Moong Dal
Pour 4 cups of water into a pressure cooker. In a separate pan, dry roast 1 cup of moong dal until it turns light golden brown and aromatic. Add the roasted moong dal to the pressure cooker. Add 1/4 teaspoon of turmeric powder and 1/2 teaspoon of cumin (jeera) to the dal. Close the pressure cooker and cook for 2-3 whistles until the dal is soft and mushy.
Step 3: Prepare Tempering
Heat 2-3 tablespoons of cooking oil in a large pan or kadai. Add 1/2 teaspoon of mustard seeds and let them splutter. Then add 1 teaspoon of cumin (jeera) and 1/2 teaspoon of black pepper seeds. Add 5-6 cashew nuts and until they turn light golden. Add 3-4 slit green chilies and a few sprigs of curry leaves, for a minute. Add 1 teaspoon of grated ginger and 1/4 teaspoon of hing powder (asafoetida), and for another minute until fragrant.
Step 4: Combine and Finish
Add the cooked moong dal and the soaked poha to the mixture in the pan. Mix everything well, ensuring the poha and dal are evenly combined with the spices. Cover the pan and let it cook for on low heat. Stir in 2 tablespoons of chopped coriander leaves and 1 teaspoon of salt (or to taste). Mix again. Finally, add 2-3 tablespoons of ghee, cover, and for a minute before serving.
Step 5: Serve
Serve the hot Avalakki Khara Pongal in a serving dish. Garnish with an additional dollop of ghee or butter if desired.
Pro Tips
• Adjust the amount of green chilies and black pepper according to your spice preference.
• For a richer flavor, increase the amount of ghee used in the tempering.
• Ensure the moong dal is cooked until soft and mushy for the best pongal consistency.
Variations
• Add finely chopped vegetables like carrots or peas for added nutrition.
• For a slightly different flavor, you can add a pinch of garam masala to the tempering.
Your Notes
Jot down your tweaks — swaps you tried, cook-time adjustments, family reactions. Saved on this device only, and printed with the recipe.
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