Ven Pongal Recipe (Khara Pongal) | Ghee Pongal Recipe
Ven Pongal, Sambar, Coconut Chutney & Medu Vada my favorite breakfast combo ever. Also known as Khara Pongal is a popular South Indian family favorite. Ven Pongal is made with rice, moong dal, which gets a tempering in ghee with ginger, cashews, black pepper, cumin seeds. This dish is offered as naivedyam in many temples during pooja and auspicious days. Ven pongal is served with coconut chutney and sambar and to make it even more special with crispy medu vada.
Equipment
- Pressure cooker
Ingredients
- 1 cup Raw rice (short grain rice)
- ½ cup Split yellow moong dal
- Salt to taste
- 5 cups Water
- 1 tablespoon Ghee
- ¾ cup Milk
For Seasoning
- ¼ cup Ghee
- 10 Cashews
- 2 teaspoon Cumin seeds
- 2 teaspoon Black Pepper
- 2 no Green chillies chopped finely
- 1 tablespoon Ginger grated
- ½ teaspoon Asafoetida
- 2 sprig Curry leaves
Instructions
- Dry roast moong dal in a pan for 2 to 3 minutes till it gets roasted a little. It will turn slight aromatic and light golden in colour.
- Take rice and dal in a pressure cooker. Rinse both rice and dal together and Strain the water. Pour in 5 cups of water into the pressure cooker. Add 1 teaspoon of ghee which is optional. Season with salt to taste. Now cover the pressure cooker and cook on medium heat for 4 whistle. Turn off the heat and Let the pressure release by itself.
- Once pressure is released, Open the pressure cooker and give a gentle mix. Add in 1 tablespoon of ghee and ¾ cup of milk gradually and mix gently.
- Heat ghee in a kadai and add in cashews, cumin seeds, pepper, ginger, asafoetida, green chilli, curry leaves and sauté this for a minute. Pour this tempering into the rice and dal mixture and mix well. Let the rice absorb all flavours.
- Serve hot, add extra drizzle of ghee with sambar or chutney.
Video
Notes
- Ratio of rice and dal is up to you. You can use ½ cup of dal to rice when making pongal.
- Use raw rice for the best texture. raw rice has more starch compared to regular rice which gives a softer pongal.
- Using generous amount for ghee is important. You can use equal amount of ghee and oil.
- Usually for every 1 cup of rice and ½ cup dal, you need 5 cups of water. Pongal may look runny when you open the lid, but as it cools it will thicken.
- If you feel your pongal is too thick, you can add some extra hot milk to adjust the consistency.
Instant Pot Method
Set instant pot to saute mode. Add in ghee along with all seasoning and let them sizzle. Add in rice and dal along with water, salt. Cover the instant pot and pressure cook for 9 minutes. once pressure is released, give it a stir. keep covered for another 10 mins. Serve hot with some ghee drizzled on top.Nutrition
Serving: 1servingsCalories: 299kcalCarbohydrates: 39gProtein: 8gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 29mgSodium: 31mgPotassium: 129mgFiber: 2gSugar: 2gVitamin A: 120IUVitamin C: 14mgCalcium: 73mgIron: 2mg
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