Step-by-Step Instructions

1. 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 10-15 minutes until it softens.

2. 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.

3. 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 sauté until they turn light golden. Add 3-4 slit green chilies and a few sprigs of curry leaves, sauté for a minute. Add 1 teaspoon of grated ginger and 1/4 teaspoon of hing powder (asafoetida), and sauté for another minute until fragrant.

4. 4.Combine and Finish

   Add the cooked moong dal and the soaked poha to the tempering 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 1-2 minutes 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 let it rest for a minute before serving.

5. 5.Serve

   Serve the hot Avalakki Khara Pongal in a serving dish. Garnish with an additional dollop of ghee or butter if desired.