Spicy Pongal (Khara Pongal)

Ingredients
1 cup rice (akki)
1 cup green gram (hesaru bele)
1/2 tsp turmeric powder (arishina)

Seasoning
1/2 cup fresh or frozen shredded coconut (kayi thuri)
5 to 6 green chillies (hasi menasu)
10 to 12 whole black pepper (kalu menasu)
1 stalk curry leaves (karibevu)
1 tsp mustard seeds (sasuve)
1 tsp cumin seeds (jeera)
Pinch of asafetida (ingu)
4 tsp oil (enne) or 1/2 stick of butter
Salt to taste
Coriander leaves

Method
Wash and cook the rice(akki), green gram dal (hesaru bele)and turmeric powder (arishina) with 4 cups of water in the pressure cooker.
Take a pot or pan, pour oil or butter (or ghee) and place it on the stove.When oil heats up, add mustard seeds, cumin seeds, black pepper, curry leaves and asafetida (ingu). Now add cooked rice and green gram dal and stir. Then add cut green chillies, shredded coconut and salt. Garnish with coriander leaves. Pongal is ready to eat. Serve with coconut chutney.
Serving size; 4 to 6