| • | Heat 2 tbsp of oil in a cooker.
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| • | Wash rice and moong dal. Leave them aside.
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| • | Saute cashewnuts in oil and leave aside.
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| • | Add cumin and mustard seeds.
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| • | When the seeds start crackling, add chopped green chillis and fry for few seconds.
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| • | Add dal and fry again for a minute.
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| • | Add rice and pour water.
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| • | Add turmeric powder, coconut and salt.
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| • | Put the lid and cook till third whistle.
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| • | Cool and add cashews, pepper powder and chopped coriander leaves.
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| • | Khara Pongal is ready to serve. |
